The Great Food Truck Race (2010–…): Season 2, Episode 7 - Miami Heat - full transcript
PREVIOUSLY ON
"THE GREAT FOOD TRUCK RACE"...
IT BEGAN SIX WEEKS AGO
ON THE CALIFORNIA COAST.
8 TRUCKS
AND 24 DETERMINED CHEFS
8 TRUCKS
AND 24 DETERMINED CHEFS
SET OUT TO COOK THEIR WAY
ACROSS AMERICA
AND CLAIM A $100,000 PRIZE.
LADIES AND GENTLEMEN,
I'VE LOVE TO SERVE YOU FOOD!
THE TEAMS HAVE BATTLED
EACH OTHER IN TRUCK STOPS...
PEANUT‐STYLE SHRIMP
WITH PEACH RIB EYE.
AND SUFFERED
THROUGH SPEED BUMPS...
OH, MY GOD, GUYS.
I'M OFF THE TRUCK.
THAT TESTED THEM
IN EVERY WAY IMAGINABLE.
NO MORE ME.
GAME OVER.
- THEY HAVE BRAVED BAD WEATHER...
- THIS IS SO OUT OF OUR ELEMENT.
- MASSIVE CROWDS...
- WE WANT GRILLED CHEESE!
AND A CHEATING SCANDAL
THAT KNOCKED ONE TEAM
OUT OF THE RACE FOR GOOD.
WOW.
AND KORILLA
WAS NOT THE ONLY TEAM
TO MAKE
THE LONG, LONELY DRIVE HOME.
THERE WAS SKY'S GOURMET TACOS,
DEVILICIOUS,
CAFé CON LECHE, THE SEABIRDS,
AND ROXY'S GRILLED CHEESE.
NOW THERE ARE TWO...
YEAH!
THE LIME TRUCK AND THEIR
CALIFORNIA CUISINE...
MUSSELS‐‐
RIGHT THERE THERE, BABY.
WHO ARE A LONG WAY
FROM HOME...
WE'RE DEFINITELY GONNA
TAKE A HIT RIGHT NOW.
WE SPENT
ALL OF OUR MONEY.
AND A LONG WAY
FROM THE BRASH BRATS
WE MET BACK IN MALIBU.
THESE GUYS
HAVE BEEN HUMBLED...
IT'S THE WORST DAY OF COOKING
I'VE EVER HAD.
BUT ALWAYS HUNG IN.
EVERY ORDER COUNTS.
EVERY DOLLAR COUNTS
THEIR CHALLENGER‐‐CLEVELAND'S
HODGE PODGE TRUCK...
ARE YOU GUYS HUNGRY?
- OFTEN DOWN...
- THIS SUCKS.
BUT NEVER OUT.
YEP, CHEF CHRIS HODGSON
HAS ALSO LEARNED
A FEW LESSONS ON HUMILITY
AND TEAMWORK ALONG THE WAY.
HI, LADIES.
OH, MY GOD.
THANK GOD YOU'RE BACK.
NOW THE RACE COMES HERE,
TO MIAMI,
AND IT ALL COMES DOWN TO THIS‐‐
2 TRUCKS AND AN EPIC BATTLE
FOR $100,000.
WHO WILL TAKE IT ALL?
I'M TYLER FLORENCE,
AND THIS IS "THE GREAT
FOOD TRUCK RACE" FINALE.
LET'S GET ROLLING.
FOOD TRUCK ROAD TRIP!
WE'RE IN MIAMI.
WHOO!
THIS IS UNBELIEVABLE.
JACQS, 1 MORE WEEKEND,
100 GRAND.
WE ACTUALLY MADE IT
TO THE FINALS.
LIME AND US, WE'VE EACH
BEAT EACH OTHER IN THREE CITIES,
AND WE'VE EACH WON
ONE COOKING CHALLENGE.
IT WILL BE
AN EPIC THROWDOWN.
PEOPLE IN MIAMI, THEY GOT
GREAT RESTAURANTS, GREAT CHEFS.
I GOT TO STEP IT UP
A LITTLE BIT.
I'M GONNA SERVE
SOME GOURMET FOOD.
AS LONG AS
WE WORK TOGETHER,
DON'T GET FRUSTRATED
WITH EACH OTHER...
YES.
I THINK WE'LL BE GREAT.
I CAN'T BELIEVE
WE'RE IN THE LAST CITY
IN GORGEOUS MIAMI.
IT'S PRETTY BEAUTIFUL
OUT HERE, MAN.
MIAMI IS AN AMAZING PLACE
FOR US,
BECAUSE WE DO BEACH FOOD.
I'M JUST HOPING WE GET TO SERVE
TO THE NIGHTCLUB CROWD.
LIKE, THIS IS SUCH
A NIGHTLIFE TOWN.
THIS IS A PLACE
WHERE COMFORT FOOD
IS PROBABLY NOT GONNA BE
AS GOOD AS WHAT WE DO.
OUR TRUCK IS ABSOLUTELY
MORE AESTHETICALLY MIAMI,
AND I THINK
SO ARE OUR PERSONALITIES.
WHOO!
HOW ARE YOU, MAN?
NICE TO SEE YOU.
HOW YOU DOING? HOW ARE YOU?
WELCOME. WHAT'S UP, GUYS?
HOW YOU DOING? HOW ARE YOU?
WHAT'S UP? HOW YOU DOING?
WELCOME TO MIAMI!
GUYS, THIS IS
YOUR FINAL STOP
ON AN 8‐CITY, 3,500‐MILE TRIP
ACROSS AMERICA.
YOU HAVE LITERALLY COME
FROM SEA TO SHINING SEA.
HODGE PODGE,
LIME TRUCK,
YOU ARE NOW ABOUT
TO BATTLE HEAD‐TO‐HEAD
FOR $100,000.
WHOO! YEAH!
YEAH.
MAY THE BEST TEAM WIN.
WE'RE NOT
MESSING AROUND HERE.
I DID NOT COME ALL THE WAY FROM
CALIFORNIA TO LOSE IN MIAMI.
WE'RE BRINGING HOME
THAT $100,000.
ALL RIGHT, GUYS, LET'S
JUST DIVE RIGHT INTO IT.
YOUR MISSION
IS SIMPLE
AND UNBELIEVABLY
DIFFICULT
ALL AT
THE SAME TIME.
UH‐OH.
THIS RACE
IS NOT GONNA END
UNTIL 1 OF YOU
MAKES $15,000.
$15,000, TYLER?
THAT'S A LOT OF MONEY.
WE'RE GONNA BE IN MIAMI FOREVER.
IT COULD TAKE 3 DAYS.
IT COULD TAKE 12. WHO KNOWS?
BUT YOU'RE GONNA HAVE
TO KEEP GOING AND SELLING
AND GOING AND SELLING
UNTIL 1 OF YOU MAKES $15,000.
NOW WHEN
YOU'VE MADE $15,000,
YOU'RE GONNA MEET ME
IN SOUTH POINTE PARK,
WHICH IS THE BOTTOM END OF
SOUTH BEACH RIGHT BEHIND YOU.
THE FIRST TEAM THERE
GETS THE $100,000.
YOU CAN SELL WHERE YOU WANT.
YOU CAN SELL WHAT YOU WANT.
AND YOU CAN ALSO SELL
WHEN YOU WANT.
AND ONE MORE THING,
KEEP YOUR PHONES HANDY
ALL WEEKEND...
OH.
BECAUSE THE SPEED BUMPS
ARE JUST GONNA KEEP COMING.
AND THE KEY WORD HERE
IS "BUMPS."
I'LL BE CALLING YOU
A LOT THIS WEEKEND,
SO DON'T GET
TOO COMFORTABLE.
MULTIPLE SPEED BUMPS?
COME ON, TYLER, MAN.
WE'RE WORN OUT.
JUST LET US COOK.
SO WE START THE WAY
WE ALWAYS START.
YOUR TRUCKS ARE CLEAN
EXCEPT FOR SOME BASICS,
AND YOUR CASH BOXES
ARE EMPTY.
- HERE IS 500 BUCKS.
- AH.
NOW, ARE YOU GUYS READY
FOR YOUR TRUCK STOP?
YEAH.
READY
TO GET COOKING?
YES!
YOU'RE NOT
GONNA HAVE ONE...
OH.
NOT RIGHT NOW,
ANYWAY.
YOU GUYS START SELLING
RIGHT NOW.
WE WEREN'T READY FOR THIS.
I DON'T HAVE MY GROCERIES.
I DON'T HAVE MY DISTRIBUTORS
THAT I NEED.
WE DON'T HAVE A LOCATION YET.
WE DON'T REALLY HAVE A PLAN.
- FOOD TRUCKS, ARE YOU READY?
- YES!
- LET'S GET ROLLING!
- WHOO!
LET'S GO.
LET'S GO. LET'S GO.
DON'T HURT ANYBODY.
I'LL BE CHECKING IN
WITH YOU GUYS.
JACQS, ALL RIGHT,
WE GOT TO GET TO RED STEAKHOUSE.
PETER VAUTHY HAS THIS STEAKHOUSE
OUT HERE, RED STEAKHOUSE.
HE'S GOT
TO BE HERE SOMEWHERE.
THIS WAS MY FIRST BOSS.
HE OWNED THE FIRST RESTAURANTS
THAT I EVER WORKED IN.
WHAT'S UP? WHAT'S UP, BUDDY?
HOW ARE YOU?
WHAT HAVE YOU GOT?
CHEFS TAKE CARE OF YOU.
YOU SHOP AT RESTAURANTS.
YOU KNOW THE CHEF.
THEY HOOK YOU UP.
LOBSTER TACOS.
CERTIFIED ANGUS,
MAKES THE BEST STUFF, BABY.
- ALL RIGHT, HERE WE GO, GUYS.
- THANK YOU.
IT WAS AN UNBELIEVABLE THING TO
BE ABLE TO SHOP IN HIS COOLER.
WHO KNOWS IF THE LIME TRUCK
CAN COMPETE AGAINST THIS.
ALL RIGHT,
LET'S GO, GUYS.
I CAN'T BELIEVE
WE DIDN'T HAVE A TRUCK STOP.
WE HAD EVERYTHING PLANNED
FOR A LITTLE BIT LATER,
ALL OF OUR LOCAL PURVEYORS
AND EVERYTHING.
BUT SINCE
THEY'RE NOT AROUND,
OBVIOUSLY, WE'RE GONNA JUST HAVE
TO GO TO THE CLOSEST MARKET.
WE CAN HIT UP THE RESTAURANT
DEPOT OR SOMETHING.
WE DON'T HAVE A PLAN
AT ALL.
WE'RE GONNA TRY
TO GET SOME PRODUCT,
AND THEN, FROM THERE, FIND OUT
WHERE WE MIGHT BE SERVING.
BUT FOR THE MOST PART,
- WE'RE JUST KIND OF OUT IN THE WATER RIGHT NOW.
- MUSSELS.
$1.75 A POUND?
WE'RE GONNA USE TEXAS TOAST
FOR OUR MUSSEL BREAD.
WE SHOULD BUY
THE STEAKS NOW, IF WE CAN.
WE'RE KIND OF MAKING UP
A MENU ON THE FLY,
SO WE ARE DEFINITELY GONNA
SPEND EVERY DOLLAR.
WE GOT THE CRAB
FOR OUR CRAB CEVICHE.
WE'RE GONNA DO SOMETHING LIKE
PHILLY CHEESESTEAK FRENCH FRIES.
WE'RE GONNA HAVE
A SMALLER MENU,
BUT WE'RE GONNA HAVE
A LOT OF IT.
MY GOOD BUDDY
CHEF JEREMIAH
RUNS A FOOD TRUCK DOWN HERE,
GASTROPOD.
WE'RE GONNA DO A BIG
MEET‐UP WITH HIM TODAY.
WE'RE ON OUR WAY TO THIS
BIG FOOD TRUCK MEET‐UP.
THOUSANDS OF PEOPLE
ARE SUPPOSED TO BE THERE.
I JUST GOT TO SELL FOOD.
IT'S A CAR LOT.
HOW COOL IS THIS?
LOOK AT ALL THESE TRUCKS.
WE'RE DOING A LIGHTER MENU
WITH A LOT MORE HIGH‐END STUFF.
OUR PROFIT MARGIN
IS GONNA BE GREAT.
I TALKED TO A BUNCH
OF THE FOOD TRUCKS,
AND THEY SAID THAT TACOS
SELL REALLY WELL HERE,
SO WE'RE GONNA DO
A RIB EYE STEAK TACO,
REALLY QUICK,
REALLY EASY.
WE'RE GONNA DO
A CRAB DIP.
IT'S, LIKE, A LITTLE
MAYONNAISE, CILANTRO,
WHATEVER HE REALLY FEELS LIKE
PUTTING IN AT THE MOMENT.
OH, AND A LOBSTER TACO
WHILE IT LASTS.
IT SHOULD BE GOOD.
SO WE HAD
TO FIND A SPOT A LOT FASTER
THAN WE WERE EXPECTING TO,
AND THERE'S THIS FOOD TRUCK
OUT HERE CALLED DIM SSAM
THAT ACTUALLY HAS
A KITCHEN, TOO,
AND APPARENTLY
IT'S A PRETTY GOOD LOCATION.
SO WE'RE GONNA GO
CHECK IT OUT OVER THERE.
THERE'S SO MUCH FOOD
THAT WE CAN COOK
THAT WE CAN FEEL LIKE
WE'RE RIGHT AT HOME HERE.
OH, WE'RE GONNA BE DOING
A CEVICHE, MUSSELS. MUSSELS.
WE HAVEN'T DONE
MUSSELS IN A WHILE.
IT'S NICE TO GET BACK ON TRACK
WITH THOSE BAD BOYS.
THIS IS KIND OF
THE FIRST CITY
THAT WE'VE ACTUALLY HAD
THIS ADVANTAGE.
WE'RE DOING ACTUALLY
WHITE WINE,
AND THEN WE'RE ALSO DOING THIS
KIND OF LIKE CURRY COCONUT.
IT'S GONNA BE
A MUCH DIFFERENT FLAVOR,
BUT IT'S REALLY,
REALLY OUTSTANDING.
THAT'S FOR JOHN.
AND THE TUNA.
THANK YOU VERY, VERY MUCH.
ADAM!
I NEED A RIB AND A TOT.
LILY? $11, PLEASE.
CATIE, GET MORE
TORTILLAS GOING, SWEETIE.
THELMA.
THERE YOU GO, MY MAN.
I LIKE IT.
YEAH, IT'S REALLY GOOD.
WE'RE FIRING ON ALL CYLINDERS.
WE'RE SELLING FOOD NOW, BABY.
I AM SHAVING BLACK TRUFFLES
RIGHT NOW.
LIKE, A MONTH AGO, I DIDN'T EVEN
KNOW WHAT BLACK TRUFFLES WERE.
LOOK AT ME, SO FANCY.
ALL RIGHT, SO...
IN MOST CITIES, WE WOULD HAVE
BEEN REALLY EXCITED
ABOUT THE NUMBERS THAT WE'RE
DOING AND OUR TICKET PRICES,
BUT EACH ONE,
WE'RE JUST LIKE,
"OH, THAT'S .01%
OF WHAT WE GOT TO MAKE."
ERIN. HERE YOU ARE.
THANK YOU SO MUCH.
ROBERT, CEVICHE.
I GOT A MOJO QUESADILLA.
POKEY NACHOS FOR PIETA.
SPIRITS ARE GOING UP
JUST A TINY BIT.
WE'RE GETTING THIS REALLY
GREAT BUZZ ABOUT US. AMAZING.
WE CAN TELL THAT
THERE'S SOMETHING HAPPENING,
- BECAUSE WE HAVE PEOPLE.
- POKEY RIGHT HERE, AND TWO MOJOS.
IT STANDS UP
TO ANY CEVICHE
THAT I'VE HAD IN MIAMI
OR ANYWHERE ELSE.
SOCIAL MEDIA
REALLY HELPED US OUT.
HALF THESE PEOPLE JUST CAME,
'CAUSE THEIR FRIENDS CALLED THEM
AND WERE LIKE, "HEY,
YOU NEED TO GET DOWN HERE
AND HELP THESE GUYS OUT.
THE FOOD'S AWESOME."
IT'S JUST LIKE THE MOST WARMING
LIKE, WELCOMING THING.
PEPPERS, MICHELLE.
I TOLD THE TEAMS TO EXPECT A LOT
OF SPEED BUMPS THIS WEEKEND.
WELL, HERE COMES THE FIRST ONE.
IT'S A DOOZY.
HELLO?
IT'S TYLER.
IS THAT "TY‐TY"?
WHY ARE YOU CALLING ME?
HERE IS
YOUR FIRST SPEED BUMP.
OH, GOSH.
YOUR TRUCK
IS ABOUT TO BE TOWED.
WHAT?
MY TRUCK'S
ABOUT TO BE TOWED.
SERIOUSLY?
YOU HAVE FIVE MINUTES
TO GRAB ANYTHING YOU'LL NEED
TO KEEP SELLING FOOD.
BUT HOW ARE WE GONNA STAY OPEN
AND SELLING FOOD
IF WE DON'T HAVE
A TRUCK?
You can buy a can of Sterno.
You can open up a hand cart.
YOU CAN FRY AN EGG
ON THE SIDEWALK.
IT'S COMPLETELY UP TO YOU.
IS THERE ANY WAY
TO GET IT BACK?
THE COST OF GETTING
YOUR TRUCK OUT OF IMPOUND
is $200,
AND YOU HAVE TO MAKE THAT
WITHOUT THE TRUCK.
SO IT'S WHOEVER
FIRST MAKES $200.
THEN YOU HAVE TO GO DOWN
TO THE TOW YARD.
OH, MY GOSH. OKAY.
YOUR FIVE MINUTES STARTS RIGHT
NOW. THE TOW TRUCKS ARE ROLLING.
HAVE FUN. SEE YA.
AWESOME.
CHRIS, THAT WAS TYLER.
THEY'RE GONNA TOW OUR TRUCK.
IT'S GONNA COST $200
TO GET IT BACK.
OH, MY GOD.
ALL RIGHT,
SO WHAT'S THE PLAN?
I'M GONNA MAKE
HIGH‐END PLATES TO ORDER.
I GOT TO MAKE 200 BUCKS FAST.
I'M GONNA SELL THE HIGHEST
QUALITY STUFF I HAVE‐‐
FOIE GRAS, HAMACHI‐‐
- AND I'M GONNA DO A KILLER SASHIMI PLATE.
- WHERE'S OUR CAR?
TOW TRUCK'S HERE.
IT'S GETTING TOWED.
YOU KNOW
WHAT WE'RE GONNA DO?
WE'RE GONNA DO LIVE
COOKING DEMONSTRATIONS
ON HOW TO COOK MUSSELS.
WE HAVE FOUR ITEMS
THAT WE'RE SERVING RIGHT NOW.
TWO OF THEM RELY ON THE FRYER.
SO WE DECIDE TO SET UP ALMOST
LIKE A MUSSEL COOKING CLASS,
HOPEFULLY BE ABLE TO BRING
SOME KIND OF NOVELTY TO IT
JUST TO GET OUR MONEY FASTER.
DO YOU GUYS KNOW
HOW TO COOK MUSSELS?
ARE YOU GUYS
MUSSEL FANS?
LIVE DEMONSTRATION
ON HOW TO COOK AWESOME,
BEST MUSSELS
YOU'VE EVER HAD.
IT'S A HARD SELL,
IS WHAT THIS IS RIGHT NOW.
HEAD'S UP.
HEAD'S UP. HEAD'S UP.
LADIES AND GENTLEMEN,
I'M DOING FRESH‐CUT SASHIMI
WITH FOIE GRAS!
IT'S NAME
YOUR OWN PRICE,
BUT WE WOULD LOVE IT IF WE COULD
GET TO $200 VERY QUICK.
LOOK, I GOT
SOME TATER TOTS.
CAN I PLEASE SHOW YOU
FOR $14
CAN I PLEASE SHOW YOU
FOR $14
- HOW TO COOK THE BEST MUSSELS OF YOUR LIFE?
- AND EAT THEM.
1 ORDER OF TATER TOTS
GOING RIGHT NOW, $6!
CAN I HEAR $6?
BYE, LIME TRUCK.
NO!
YOU GUYS GOT TO TRY IT. IT'S
CRAB AND BAY SCALLOP CEVICHE.
OH, YEAH.
IT'S DAY 1 IN MIAMI,
AND THE LIME TRUCK
AND HODGE PODGE
ARE ALREADY WRESTLING
WITH A NASTY SPEED BUMP.
WE'RE NOT TRYING‐‐
AH, I HATE DOING THIS.
THEIR TRUCKS HAVE BEEN TOWED...
CAN YOU BE SYMPATHETIC
TO OUR PREDICAMENT?
AND NOW THEY HAVE
TO MAKE $200 SOMEHOW
IN ORDER TO GET THEM
OUT OF IMPOUND.
WE'RE GOOD, CATIE.
OKAY.
HODGE PODGE IS SELLING
HIGH‐PRICED SASHIMI
OFF THE ROOF
OF THEIR VOLKSWAGEN...
HERE YOU GO, $60.
WHOO!
WHOO!
AND THE LIME TRUCK, WELL,
THEY'RE JUST THREE GUYS
WITH A BUTANE BURNER
AND A MESS OF MUSSELS.
IS OUR PITCH JUST THAT BAD?
WHAT'S GOING ON?
NOBODY LIKES STREET VENDORS
AT ALL. PEOPLE HATE US.
THERE!
WHAT DO YOU GOT?
ONE CHEF'S SPECIAL.
60 BUCKS.
HE'S GOT AN EXTRA BIG PLATE.
WHOO!
SOMETIMES PEOPLE ARE SURPRISED
TO GET GOURMET FOOD
OFF A FOOD TRUCK.
I KNOW THEY'VE NEVER HAD IT
OFF THE TOP OF A JETTA.
$20, $40,
$60, $80, $200!
WHOO!
WE'RE WORLD‐FAMOUS CHEFS.
I DON'T KNOW IF YOU KNOW THAT.
LET'S GO. WE GOT
TO GET BACK HERE.
ALL THE PEOPLE
ARE COMING.
LOOK AT THAT BEAUTIFUL TEXTURE
OF THAT MUSSEL BROTH.
- IT'S ALL VELVETY.
- $170, $190, $200.
THAT WAS EASY.
ALL RIGHT,
SO WHERE IS SHE AT?
LET ME GET
THE BLUE CRAB SCALLOP.
- YES!
- YOU'RE SO AWESOME.
ALL RIGHT,
LET'S GO, GUYS.
ALL RIGHT,
JACQUELYN, GUIDE US BACK.
I HATE CHARGING YOU, 'CAUSE
YOU GUYS ARE AWESOME AND NICE,
BUT UNFORTUNATELY
WE NEED THE MONEY.
I HAVE CHANGE, YEAH.
WE'RE FINALLY DOING SOME SALES.
IT'S TRICKLING IN, $10, $30.
THANK YOU SO MUCH.
AND THEN, BOOM, WE ACTUALLY
GET A SMALL CROWD OF PEOPLE
WHO ARE ABSOLUTELY IN LOVE
WITH THE FOOD.
HEY, JAY, WE DID $272.
DUDE, THAT'S INCREDIBLE.
GUYS, COME ON.
WE GOT TO GET GOING.
WE HAVE $200.
YES, SIR.
I NEED TO SEE SOMEBODY'S I. D.
ALL RIGHT, CATIE,
WE GOT TO KEEP RE‐PREPPING.
JACQUELYN,
YOU CAN START SELLING.
WE GOT OUR TRUCK BACK SO QUICKLY
THAT THE FOOD THAT
WE COOKED BEFORE WAS STILL HOT.
I THINK WE GOT TOWED,
PICKED UP OUR CAR,
AND STARTED RESELLING
WITHIN 45 MINUTES.
JESSICA!
YOUR
DESTINATION IS ON THE RIGHT.
SO WE CAN PROBABLY
TURN RIGHT HERE.
YEAH, OKAY.
DANIEL HAS DONE HIS RESEARCH
AND HAS A GREAT SPOT FOR DINNER.
IT'S A PLACE
CALLED LITTLE HAVANA,
AND THERE'S A PLACE WE CAN PARK
THAT'S KIND OF
IN THIS WEIRD SPOT,
BUT IT'S CLOSE TO A TON OF BARS
AND RESTAURANTS.
...PEPPERS.
TELL ME
IF THERE'S A CROQUETTE.
THERE'S THREE OF THEM.
CEVICHE.
CEVICHE?
BIG ORDER COMING IN.
WHOA! WHOA!
HUGE TICKETS, HUGE ORDERS,
- WE'RE FINALLY MAKING MONEY.
- MOJO WALKIN' IN.
ASHLEY.
MUSSELS. MUSSELS.
I'M EXCITED. I WANT TO KEEP
ROCKING THROUGH THIS.
THE LIME TRUCK,
IT'S MIAMI.
GREAT SERVICE.
THANK YOU.
SO THE TEAMS HAVE BEEN WONDERING
WHEN THEY'RE GONNA GET
THEIR TRUCK STOP IN THE CITY.
WELL, THE ANSWER IS RIGHT NOW.
WITH 100K ON THE LINE, THIS ONE
COULD CHANGE EVERYTHING.
HEY, GUYS. IT'S TYLER.
TYLER. DUDE.
WHAT'S GOING ON?
THIS IS THE CALL
YOU'VE BEEN WAITING FOR.
THIS IS NOT A SPEED BUMP.
THIS IS A TRUCK STOP.
TRUCK STOP RIGHT NOW.
GUYS, IT'S
OUR TRUCK STOP.
WELL, HERE IT IS. STOP.
HEY, WE'RE
OFFICIALLY CLOSED.
OKAY.
DUDE.
SERIOUSLY, THIS IS WHAT
I NEED YOU GUYS TO DO.
FINISH OFF YOUR LAST TICKETS
AND CLOSE YOUR WINDOWS.
YOU GUYS ARE DONE
FOR THE NIGHT. OKAY.
OKAY.
I need you guys in bed
as soon as possible.
You're gonna need a little rest
for part two of this Truck Stop.
TOMORROW MORNING
AT THE CRACK OF DAWN
I NEED YOU GUYS TO MEET ME AT
THE MARINA ON THE MIAMI RIVER. OKAY.
And based on the way
the race is going right now,
I'm telling you, this will
definitely make the difference
ALL RIGHT, CHEF.
SOUNDS GOOD.
ALL RIGHT, SHUT IT DOWN
RIGHT NOW.
YOU GUYS ARE GONNA NEED
ALL THE ENERGY YOU CAN
FOR TOMORROW MORNING.
I'LL SEE YOU AT DAWN.
DON'T BE LATE. BYE.
TYLER'S SHUTTING US DOWN
FOR THE DAY.
IT'S KILLING ME
THAT I GOT TO LEAVE.
WE'RE AT ALMOST $5,000.
WE'RE 1/3 OF THE WAY THERE.
LET'S KEEP GOING.
I'M ACTUALLY KIND OF BUMMED.
I WANTED TO COOK RIGHT NOW.
HONESTLY, I WANTED
A MIDNIGHT COOK‐OFF.
GUYS, WELCOME TO YOUR
FINAL TRUCK STOP.
THIS COOKING COMPETITION
CAN VERY WELL DECIDE
WHO WINS THE RACE
AND THE 100 GRAND.
I'M SCARED
AND A LITTLE NERVOUS.
CHRIS THINKS IT'S GONNA BE
SOME KIND OF DISGUSTING
EATING CHALLENGE.
MY STOMACH CANNOT HANDLE
ANYTHING GROSS.
LADIES AND GENTLEMEN,
THIS RACE IS A LOT CLOSER
THAN YOU THINK.
I'VE DONE A QUICK
OF YOUR CASH BOXES.
YOU'RE SEPARATED
BY 176 BUCKS.
OH.
BOTH TEAMS ONLY SEPARATED
BY UNDER $200.
THIS IS A RACE.
THIS IS THE MOST IMPORTANT DISH
WE'RE EVER GONNA MAKE.
SO, GUYS, HERE WE GO.
AS YOU COOKED YOUR WAY
ACROSS AMERICA,
YOU'VE DONE
A REALLY GREAT JOB
OF FINDING INGREDIENTS
ON THE FLY‐‐
A SAUSAGE FACTORY,
A MOUNTAINTOP,
A MEAT LOCKER,
AND A BARBECUE RESTAURANT.
TODAY YOU'LL ADD
ANOTHER SOURCE TO THAT LIST...
THE ATLANTIC OCEAN.
YOU ARE GONNA CREATE
AN AMAZING DISH
USING FISH THAT YOU PULL OUT
OF THE WATER YOURSELF.
RIGHT BEHIND YOU GUYS ARE
TWO COMMERCIAL FISHING BOATS.
THEY'RE GONNA TAKE YOU
5 MILES OUT IN THE OCEAN.
I HOPE YOU BROUGHT
SOME DRAMAMINE.
A FISH CHALLENGE? THAT HAS
LIME TRUCK WRITTEN ALL OVER IT.
WE COOK SEAFOOD
ON A DAILY BASIS.
THAT'S THE CHALLENGE THAT
COULD PUT US AHEAD OF HODGE.
GUYS, YOU'RE GONNA HAVE
30 MINUTES TO FISH,
AND ONE HOUR
TO GET BACK.
ONCE YOU GET
ON FIRM SOIL,
YOU'LL HAVE HALF AN HOUR
TO PREPARE YOUR FISH.
BUT UNLIKE PAST TRUCK STOPS,
YOU NOW HAVE FULL TRUCKS,
SO FEEL FREE TO USE WHATEVER
INGREDIENTS YOU HAVE
IN YOUR TRUCKS RIGHT NOW
TO MAKE THIS THE BEST DISH
YOU POSSIBLY CAN.
AND JUST TO SHOW YOU I'M
A NICE GUY, WHEN YOU GET BACK,
I'LL HAVE A FULL TABLE
OF LOCAL FRESH INGREDIENTS
THAT YOU MAY OR MAY NOT
WANT TO USE FOR YOUR DISH.
NOW ONE IMPORTANT THING‐‐
YOU BETTER KEEP YOUR EYES
ON THE CLOCK.
IF YOU DON'T HAVE
THE FISH OF YOUR DREAMS
WITH A FEW MINUTES TO GO,
YOU BETTER START
SCOOPING MINNOWS OUT
WITH YOUR BARE HANDS.
30 MINUTES TO CATCH A FISH‐‐
I'VE NEVER BEEN
DEEP SEA FISHING.
I SURE HOPE WE DON'T GOT
TO COOK MINNOWS.
AS USUAL, YOUR DISHES
WILL BE JUDGED
BY AN AMAZING LOCAL CHEF
HERE IN MIAMI.
HE WILL HAND OUT A REWARD
THAT WILL PUT ONE OF YOU
IN A PRIME POSITION
TO WIN THE ENTIRE RACE.
I HOPE
NOBODY GETS SEASICK.
- LET'S GET FISHING!
- WHOO!
CHRIS, I'M SCARED.
I'VE NEVER FISHED BEFORE.
WE ONLY HAVE 30 MINUTES TO CATCH
A FISH. IS THAT ENOUGH TIME?
I THOUGHT YOU TAKE, LIKE, HOURS
TO DO THIS KIND OF STUFF.
ALL RIGHT,
HERE WE GO.
- THIS IS AWESOME.
- OH, MAN, YOU GOT A BIG ONE.
- THERE. THERE.
- HERE IT COMES.
IT'S OVER THERE.
CATIE, CATIE, EASY.
COME ON, TUNA.
- OH!
- OH, HE JUST GOT OFF.
- OH, MACKEREL.
- I WANTED THE MACKEREL.
DANG IT!
COMING UP ON
"THE GREAT FOOD TRUCK RACE"...
COMING UP ON
"THE GREAT FOOD TRUCK RACE"...
I'M FREAKING OUT.
WHAT?
I'M FREAKING OUT SO HARD
THAT I'M NOT FREAKING OUT.
OH, MY GOD.
SOUTH BEACH.
HEAD'S UP.
HEAD'S UP. HEAD'S UP.
WE GOT ANOTHER ONE, GUYS.
WE GOT ANOTHER ONE, CATIE!
GOOD.
IT'S DAY 2,
AND THE GAME HAS MOVED
TO THE OPEN ATLANTIC OCEAN,
AND THE GAME HAS MOVED
TO THE OPEN ATLANTIC OCEAN,
- 5 MILES OUT TO SEA.
- YOU GOT SOMETHING.
OH, MY GOD.
WE GOT A FISH!
THE LIME TRUCK AND HODGE PODGE
HAVE JUST 30 MINUTES
TO CATCH THE PERFECT FISH,
RETURN TO SHORE,
AND COOK THE MOST IMPORTANT
DISH OF THEIR LIVES.
WHOO!
LET'S FACE IT.
THIS IS A BIG ONE...
KING FISH!
WE GOT ANOTHER ONE.
THAT NEITHER TEAM
CAN AFFORD TO LET GET AWAY.
HOLY CRAP.
SUCH A FIGHTER.
WHOO!
HODGE PODGE ROCKS!
WE GOT 30 MINUTES.
LET'S GO.
ALL RIGHT, GUYS, YOUR
30 MINUTES STARTS RIGHT NOW.
LET'S GO.
YOU SEE THAT GUY?
I DON'T EVEN GOT
TO DO ANYTHING.
KING MACKEREL,
NICE JOB.
I JUST LET THEM
FISH, MAN.
NICE JOB. LOOK
AT THAT. FANTASTIC.
YOU LIKE THAT?
WHOO! COME ON.
I'M GONNA START
TAKING THE FISH APART
AND START KIND OF
PLANNING OUR DISH.
JESSE AND I ARE JUST WONDERING
HOW WE CAN SHOWCASE THIS FISH
AND MAKE IT SO VERY CLEAR
AND CRISP.
I'M THINKING
ABOUT JUST DOING
A VERY SOPHISTICATED
PRESENTATION
OF THIS BEAUTIFUL,
BEAUTIFUL INGREDIENT
AND NOT REALLY MESSING WITH IT
AT ALL, KEEPING IT RAW.
I'M JUST GONNA SEAR IT OFF
RIGHT NOW
SO WE GET KIND OF AN IDEA
OF WHAT IT TASTES LIKE.
JESSE WANTS TO DO THIS
LITTLE WRAP WITH ASPARAGUS,
AND I WANT TO DO KIND OF LIKE,
VERY‐‐JUST GENTLY SEAR IT
AND A REALLY NICE
LITTLE TARTARE ON TOP.
SO WE'RE GONNA DO BOTH OF THEM.
YOU THINK THAT POKEY
WILL MAKE IT NICE?
I THINK
WITH THE POKEY SAUCE...
I THINK THE POKEY'S
GONNA BE GOOD.
I DON'T WANT TO TAKE
TOO LONG BUTCHERING IT.
HERE WE GOT A NICE STEAK
ABOUT AN INCH THICK.
I WANT TO GET
A COUPLE OF THOSE.
WE'RE MAKING
KING MACKEREL STEAKS.
WHEN YOU CUT THAT FISH UP,
GRILL IT, MAN, IS IT GOOD,
BUT YOU GOT
TO COOK IT PERFECTLY.
THIS IS PROBABLY
THE MOST IMPORTANT DISH
THAT I'VE EVER COOKED
IN MY LIFE.
I'M FREAKING OUT HERE.
GUYS, 20 MINUTES LEFT.
20 MINUTES LEFT.
RED ONIONS‐‐
DO YOU HAVE ONE?
NOPE.
WE NEED TOMATO. YOU GOT GARLIC.
LET'S DO A POTATO, TOO.
OKAY, LET'S START.
- ALL RIGHT, LET'S GO.
- I'M THINKING ABOUT DOING ALMOST A SASHIMI, I GUESS
WITH A SHREDDED ASPARAGUS
VINAIGRETTE.
THAT WOULD GO GREAT
WITH THIS.
WE'RE GONNA PUT
A COUPLE PIECES
OF THE SEARED TUNA
ON THE BOTTOM,
LITTLE BIT OF GUACAMOLE
THAT WE HAVE WITH THE EDAMAME
AND THE WASABI
AND THEN A LITTLE POKEY
ON TOP.
HODGE PODGE,
YOU GOT TEN MINUTES LEFT.
I'M TOO FOCUSED
ON THIS DISH.
CATIE AND JACQUELYN
ARE PREPPING EVERYTHING ELSE.
WE'RE GONNA DO
A SPANISH‐INFLUENCE TOMATO STEW
AND A RéMOULADE SAUCE
TO TOP IT OFF.
PUT SOME ZEST IN THERE,
PLEASE, LADIES.
HOPEFULLY IT WORKS OUT.
TEAMS, YOU GOT
ONE MINUTE LEFT.
START PLATING EVERYTHING UP.
ONE MINUTE LEFT.
I'M GONNA PLATE THIS
LIKE A SEXY‐LOOKING WOMAN
THAT DOESN'T NEED MUCH MAKEUP.
TEN...
DOES THAT LOOK GOOD?
I DON'T KNOW IF THAT LOOKS GOOD.
I DON'T THINK IT LOOKS GOOD EITHER.
NINE...
RéMOULADE SAUCE‐‐
WHERE IS THE SAUCE?
EIGHT...
MAYBE WE JUST PUT THIS
ON A DIFFERENT PLATE
AND SERVE IT LIKE THAT.
SEVEN...
WE'VE GOT IT
RIGHT HERE.
THANK YOU.
- SIX, FIVE...
- WE'RE COMING OUT.
FOUR, THREE,
TWO, ONE.
WRAP IT UP, GUYS.
COME OUTSIDE. YOU'RE DONE.
GUYS, THIS IS
CHEF MICHAEL SCHWARTZ.
HE IS THE CHEF AND OWNER OF
MICHAEL'S GENUINE FOOD & DRINK.
HE IS A SUPERSTAR
IN THE RESTAURANT SCENE
HERE IN MIAMI,
AND NOW IS YOUR BIG CHANCE TO
SHOW HIM WHAT YOU'RE MADE OF.
I'M GETTING REALLY NERVOUS
AT THIS POINT.
I SEE HODGE'S DISH,
AND IT LOOKS AWESOME.
MICHAEL WILL TASTE
YOUR DISHES,
AND THEN
HE WILL PICK A WINNER.
WITH $176 SEPARATING
THE 2 TEAMS,
THE ADVANTAGE
THAT HE HANDS OUT
IS GONNA BE
A GAME CHANGER.
WE'RE SO CLOSE.
WHATEVER THIS PRIZE IS, I GOT TO
HAVE IT, BECAUSE I GOT TO WIN.
ALL RIGHT, JASON
FROM LIME TRUCK, COME ON UP
WITH THE BIGGEST DISH
OF YOUR LIFE.
IT'S ACTUALLY GONNA BE
JESSE FROM LIME TRUCK TODAY.
JESSE, COME ON UP THEN.
ALL RIGHT.
HOW'S IT GOING, CHEF?
HOW ARE YOU?
DOING WELL.
SO I DID THE AMUSE‐BOUCHE
FOR YOU, ENTIRELY RAW,
WRAPPED AROUND A MIXTURE
OF SHREDDED ASPARAGUS
AND THEN JUST A BRUNOISE
OF AVOCADO AND MANGO IN THERE... UH‐HUH.
AND THEN JASON TOOK CARE
OF THE MAIN,
SEARED WITH CITRUS‐CURED
TARTARE‐STYLE ON TOP.
ALL RIGHT, MICHAEL,
LET'S TASTE THIS. YOU READY?
YEAH, LET'S DO IT.
LET'S DO IT.
IT'S WELL‐SEASONED,
WELL‐EXECUTED.
I LIKED THAT IT WAS BRIGHT
AND COLORFUL,
REALLY FOCUSING ON
THE INGREDIENT,
WHICH IS BEAUTIFUL
AND COULDN'T BE FRESHER.
ON THE DOWNSIDE,
I FELT LIKE IT WAS PROBABLY
A DISH CREATED IN AN ERA
THAT YOU WEREN'T EVEN BORN YET,
YOU KNOW, SO MAYBE SOMETHING
I WOULD HAVE GOT...
IT FELT VERY '80s.
YOU KNOW, KIND OF '80s,
VINTAGE.
LIKE, LIKE AN ALBUM,
THAT KIND OF THING, VINTAGE.
YEAH.
IT'S A THROWBACK.
YEAH,
IT IS A RETRO DISH.
IT'S A CLASSIC FLAVOR
BECAUSE IT WORKS.
IT'S NOT LIKE WE'RE GONNA STOP
MAKING BEEF STROGANOFF
BECAUSE IT'S OUTDATED.
I'D RATHER HAVE SOMETHING THAT'S
WELL‐SEASONED, WELL‐EXECUTED
AND CAN SAY
THAT IT WAS DATED
THAN SOMETHING THAT WAS NEW,
THAT YOU THOUGHT YOU WERE
REALLY GOING FOR IT
THAT FAILED MISERABLY.
ALL RIGHT, NICE JOB.
WAY TO GO.
THANK YOU SO MUCH.
AWESOME.
- THANK YOU VERY MUCH.
- CHEF MICHAEL LIKES LIME TRUCK'S DISH,
BUT HE DOESN'T LOVE IT.
THIS IS GOOD NEWS.
I STILL HAVE A CHANCE.
ALL RIGHT, CHRIS FROM
HODGE PODGE, COME ON UP.
WHAT'S GOING ON, GUYS?
YOU HUNGRY?
GOOD TO SEE YOU.
STARVING.
STARVING.
HOW'D YOU DO?
GOOD.
HOW WAS IT?
UH, JACQUELYN ACTUALLY
CAUGHT A KING MACKEREL.
SO I ACTUALLY WANTED TO DO
LITTLE STEAKS WITH THEM,
'CAUSE IT'S MUCH MEATIER,
AND THEN CAME OUT TO THE TABLE,
FOUND EVERYTHING THAT I WANTED‐‐
POTATOES, GARLIC, ONIONS,
HEIRLOOM TOMATOES, SOME KALE.
THE BIGGEST CRIME ABOUT
COOKING A FISH LIKE KINGFISH
IS IF YOU OVERCOOK IT...
AND YOU DIDN'T DO THAT.
I MEAN, EVERYTHING
IS SEASONED VERY WELL.
THE FISH IS COOKED,
I THINK, PERFECTLY.
YEP, IT'S NICE.
THE ONLY THING
I WOULD SAY IS THAT
IT MIGHT BE ONE OR TWO OR THREE
TOO MANY INGREDIENTS,
AND I THINK
YOU COULD HAVE
SCALED THE DISH BACK
A LITTLE BIT
SO THAT THE FISH
WAS THE STAR OF THE SHOW.
I WISH I WOULD NEVER HAVE PUT
THAT RéMOULADE SAUCE ON IT!
I KNEW IT WAS WRONG.
WHY DID I DO IT?
THAT COULD BE
MY BIGGEST MISTAKE EVER.
THANKS, GUYS.
ALL RIGHT, MAN.
MICHAEL, THIS DECISION
MAY WELL DECIDE
WHICH TEAM GETS
THE 100 GRAND.
IT'S A BIG DECISION.
IT'S A REALLY
BIG DECISION,
AND, UH,
I DON'T TAKE IT LIGHTLY.
I THINK IT WAS
REALLY, REALLY CLOSE.
I HAVE TO SAY THAT
THE WINNER IS...
I HAVE TO SAY THAT
THE WINNER IS...
HE'S ABOUT TO
ANNOUNCE HIS FAVORITE DISH.
I HONESTLY DON'T THINK
I CAN HANDLE THIS.
SO AT THE END OF THE DAY, CHEF,
THERE'S GOT TO BE ONE WINNER.
WHO'S IT GONNA BE?
WHO'S IT GONNA BE?
THE WINNER IS...
LIME TRUCK.
GOOD JOB, GUYS.
GOOD JOB.
WE ABSOLUTELY NEEDED THAT.
THAT WAS AMAZING.
WE ARE OFFICIALLY
THE FRONT‐RUNNERS IN THIS RACE.
I REALLY LIKED THE WAY THAT YOU
GUYS FEATURED THE INGREDIENT.
IT WAS ABOUT THAT FISH.
IT WAS PERFECTLY SEASONED,
VERY WELL‐EXECUTED,
AND IT WAS TERRIFIC.
NOW AS YOU BOTH RACE
TO MAKE 15 GRAND
AND WIN
THIS WHOLE THING,
I DO HAVE A REWARD
FOR YOU, LIME TRUCK,
AND IT IS SUBSTANTIAL.
YOU WANT TO KNOW
WHAT IT IS?
ABSOLUTELY.
$1,500.
OH!
COME AND GET IT, GUYS.
THANK YOU.
$1,500 IS AN AMAZING
AMOUNT OF MONEY FOR US.
WE WERE BEHIND BY $176.
NOW WE'RE AHEAD BY $1,300.
THIS IS INCREDIBLE.
MY RéMOULADE SAUCE KILLED ME.
THEY'RE AHEAD OF US. I DON'T
KNOW HOW WE'RE GONNA CATCH UP.
NOW, HODGE PODGE,
THAT'S A TOUGH BREAK,
BUT THIS RACE
IS NOT OVER.
GUYS, THERE'S A LOT
OF SELLING LEFT TO DO,
AND I'M NOT DONE
MIXING IT UP,
SO MAKE SURE YOU KEEP
YOUR PHONES ON.
- ARE YOU GUYS READY TO GET BACK OUT THERE ON THE ROAD?
- YES!
LET'S DO IT.
LET'S GET ROLLING!
WHOO!
WE HAVE TO MAKE
A LOT OF MONEY.
WE WERE AHEAD OF LIME.
WE WERE BEATING THEM.
LET'S CALL CHRIS
AND SEE...
WHERE HE WANTS TO GO?
YEAH.
Now that we have to make
a lot of money
IN A VERY SHORT PERIOD OF TIME,
WHAT SHOULD WE DO?
WE'RE DRIVING
TO ANOTHER FOOD TRUCK MEET‐UP,
AND MAN, CHEF JEREMIAH
HOOKED IT UP AGAIN.
HE FOUND US THE LOCATION
TO GO TO.
YEAH!
WHAT UP, BABY?
WE GET TO
THE FOOD TRUCK MEET‐UP,
AND THERE ARE TONS
OF PEOPLE THERE.
WE HAVE A LINE LINED UP
WAITING FOR US TO SHOW UP.
THIS GAME
AIN'T OVER YET, BABY.
THIS GAME AIN'T OVER YET.
ALL RIGHT.
WE GOT THIS.
$1,500
RIGHT NOW, BABY.
WE'RE TRYING TO GO
REALLY UPSCALE MENU,
AND HOPEFULLY PEOPLE
WILL BE WILLING TO PAY.
WHOO!
OH, YEAH.
LOOK AT THIS PLACE.
BACK HOME WE WORK WITH
A LOT OF GREAT BREWERIES,
AND IT'S WORKED OUT
REALLY WELL FOR US.
A LOT OF BEER, NO FOOD,
AND WE COME IN,
AND WE FILL THAT VOID.
THIS IS LIKE
OUR ABSOLUTE TARGET MARKET.
IF WE CAN GET DAN OUT HERE
TO KIND OF
CHARM 'EM UP A LITTLE BIT,
CONVINCE THEM TO BUY SOME FOOD,
THEN WE CAN EASILY
CLOSE THIS OUT TONIGHT.
HEY, GUYS, WE'RE OPEN,
IF YOU LIKE
GOURMET FOOD TRUCKS FROM
ORANGE COUNTY, CALIFORNIA.
IT'S A GREAT LOCATION.
THERE'S TONS OF WALKING TRAFFIC.
BUT WE NEED A LINE
TO START MAKING MONEY.
HEY, GUYS, DO YOU LIKE
GOURMET FOOD TRUCKS AT ALL?
I'M GONNA HUSTLE UP BUSINESS.
I'M GONNA GO INTO EVERY STORE,
EVERY LOCAL PLACE,
AND GET AS MUCH PEOPLE
AS I POSSIBLY CAN
TO COME EAT AT THE TRUCK.
WE'RE VERY CALIFORNIA‐ESQUE.
WE DO A REALLY GREAT CEVICHE,
GOOD MUSSELS,
GOOD STEAK RIB EYE QUESADILLA.
DO YOU GUYS LIKE
GOURMET FOOD TRUCKS AT ALL?
- IS THAT WHERE YOU'RE GOING?
- YEAH.
$14, PLEASE.
OH, MY GOSH.
ORDER FOR $200.
'CAUSE YOU'RE
AT $20. YEP, $32.
THANK YOU SO VERY MUCH.
WE SHOULD MAKE $1,500
WITH THIS LINE IN NO TIME.
- STACY.
- THANK YOU.
WE WERE
PRETTY DISCOURAGED
BY THE FACT THAT
WE LOST THAT CHALLENGE,
BUT THIS‐‐THIS
GIVES US HOPE.
WE'RE SELLING, LIKE,
A LOT OF DIFFERENT ITEMS.
IT'S KEEPING ME ON MY TOES.
IT'S CRAZY IN HERE!
HEY, GUYS, $9,000.
YEAH. WHOO!
WE HAVE NEVER
MADE MONEY THIS FAST.
COME ON, GIRLS. WE GOT IT.
EVERYONE THOUGHT
THAT WE WERE JUST, LIKE...
A JOKE.
A JOKE, BECAUSE WE HAD ONE CHEF
WITH HIS GIRLFRIEND AND SISTER.
WE'VE GROWN SO MUCH.
WE HAVE NEVER MADE
THIS MUCH MONEY BEFORE EVER.
THERE YOU ARE, GRACE.
MY SPIRITS ARE BACK UP.
I AM SO EXCITED.
I THINK WE'VE GOT THIS.
WE CAN CATCH UP TO LIME TRUCK
NO PROBLEM.
HEY, JACQS,
KEEP PUSHING, BABY.
MUSSELS, ASPARAGUS MOJO. CAN YOU
TAKE THIS TO DEBBIE, PLEASE?
- COREY.
- TICKETS HAVE BEEN COMING IN STRONG.
DANIEL BROUGHT US
SO MUCH BUSINESS.
THERE IS AN ONSLAUGHT
OF CUSTOMERS.
MUSSELS, CHAQUITOS,
AND POKEY.
THERE'S NOTHING BETTER
FOR A FOOD TRUCK
THAN HAVING A LINE AND PEOPLE
ENJOYING THE FOOD RIGHT OUTSIDE.
AHI TUNA. YOUR NAME?
$6, PLEASE, BUDDY.
WE ARE SO BUSY.
I'M SURE HODGE
IS DOING PRETTY WELL
BUT NOT AS GOOD AS US
RIGHT NOW, MAN, NO WAY.
KEEP GOING.
DUDE, WE'RE SO CLOSE.
HEY, GUYS, IT'S TYLER.
HI, TYLER.
WHAT'S UP?
WHAT'S UP, TYLER?
YOU GUYS ARE
REALLY CLOSE TO 15K.
YEAH, WE'RE GETTING CLOSE.
WE WANT TO FINISH THIS THING.
WHAT'S UP?
COME ON. YOU DIDN'T THINK
I'D LET YOU GET THIS CLOSE
TO THE FINISH LINE WITHOUT
ONE MORE SPEED BUMP, RIGHT? OH, NO.
OKAY, WELL,
THIS ONE'S A 2‐PARTER,
a little bit like last night. OKAY.
PART ONE IS YOU'RE CLOSED
RIGHT NOW FOR THE NIGHT.
WE'RE DONE
SELLING TONIGHT?
COME ON.
I'M DOING YOU GUYS A FAVOR.
You had a long day
in the sun.
OH, WE'RE DONE.
WHAT?
WHAT IS PART TWO?
PART TWO IS WHEN YOU
START UP IN THE MORNING,
YOU'RE A DESSERT TRUCK.
WHAT?
I KIND OF LIKE
THIS CHALLENGE, ACTUALLY.
DID YOU KNOW I BAKE?
YOU CAN SELL ONE DESSERT
OR MANY DESSERTS,
BUT THAT'S IT,
NOTHING ELSE FOR TWO HOURS.
SO FOR THE FIRST TWO HOURS
OF TOMORROW MORNING
WE'RE ONLY
A DESSERT TRUCK?
FOR TWO HOURS IN THE MORNING,
RIGHT WHEN WE OPEN?
What's the difference
between a dessert and a pastry?
YOU GUYS CAN PULL IT OFF.
OKAY, I GOT IT, TYLER.
The only thing that matters
is that it's sweet.
AND DON'T PUT ICE CREAM
ON TOP OF A CHICKEN BREAST.
Plus, it'll melt too fast.
So go re‐shop, reconfigure,
and do what you got to do.
OKAY. ALL RIGHT.
I UNDERSTAND. GOT IT, TYLER.
ALL RIGHT, THAT'S IT.
SO STOP CHATTING WITH ME
AND GO MAKE SOME BROWNIES.
I'LL SEE YOU AT THE BEACH.
BYE.
SO THAT'S IT.
WE'RE DONE.
WE CAN'T SELL
ANY MORE FOOD TONIGHT,
AND TOMORROW WHEN WE OPEN UP
WE HAVE TO BE A DESSERT TRUCK.
DESSERT TRUCK?
WE CAN ONLY SELL DESSERT.
CHRIS MAY BE THE CHEF
IN THE FAMILY,
BUT I'M LIKE
THE UNOFFICIAL PASTRY CHEF.
THIS IS WHERE I SHINE.
I LOVE THIS CHALLENGE,
AND HOPEFULLY MIAMI
LOVES SWEET, TOO.
WE'LL SEE.
ALL RIGHT, WELL,
LET'S CLOSE UP.
GUYS, WE'RE KILLING IT,
MAN. WE'RE DOING REALLY WELL.
WE'RE REALLY CLOSE
TO $15,000.
WE'RE OVER $13,000.
I NEVER THOUGHT
WE WOULD GET TO THIS MARK,
BUT WE'RE ALMOST THERE.
WE'RE ALMOST GONNA TAKE
THIS HOME, AND I FEEL SO GOOD.
$20, $40, $60,
$80, $100.
THAT WOULD BE $12,000,
WOULDN'T IT?
OH, MY GOD.
WE MADE SO MUCH MONEY SO FAST,
WE GOT TO BE CLOSE
WE GOT TO BE CLOSE
TO LIME TRUCK.
I THINK WE CLOSED THE GAP.
IT'S ALL GONNA COME DOWN
TO THE DESSERTS TOMORROW.
WE'RE THE HODGE PODGE TRUCK,
AND WE CAN DO THIS.
WE CAN DO ANYTHING.
WE CAN DO ANYTHING.
WE GOT TO GO GET STUFF
FOR DESSERT.
IT'S DAY 3 IN MIAMI,
AND THE LIME TRUCK
NEEDS JUST $2,000
TO WIN
"THE GREAT FOOD TRUCK RACE."
TO WIN
"THE GREAT FOOD TRUCK RACE."
IF THE LOCATION IS GOOD,
WE WIN.
THAT'S REALLY
WHAT IT COMES DOWN TO.
HODGE PODGE
IS 1,000 BUCKS BEHIND
BUT DETERMINED
TO CLOSE THE GAP.
I CAN'T EVEN HAVE EMOTIONS
OR REACT.
IT'S LIKE, ALL I WANT TO DO
IS GO, GO, GO, GO.
PROBLEM IS, THE TEAMS
CAN SELL ONLY DESSERTS,
AND IT'S NOT EVEN LUNCHTIME.
WE'LL JUST DO 3 DESSERTS. WE'LL
CHARGE $10 FOR EACH DESSERT.
AND WE'LL JUST SELL
AS MUCH AS POSSIBLE.
LIME'S PLAN
IS TO BUY INGREDIENTS
FROM A RESTAURANT DOWNTOWN
AND SELL DESSERTS AS BREAKFAST
ITEMS RIGHT OUT FRONT...
WE'LL JUST GET
ALL THE ORDERS READY,
GET ALL THE MONEY YOU CAN,
AND THEN THROW IT UP THERE,
AND WE'LL JUST PUMP IT OUT
AS FAST AS WE CAN.
AND HODGE PODGE IS HEADED
TO THE FAR WEST SIDE OF MIAMI
TO GET FRUIT FROM
A PRODUCE WHOLESALER...
THEY'VE GOT ALL THESE FRESH
BERRIES, BANANAS, CHOCOLATE.
AND IT TURNS OUT
PRODUCE WHOLESALERS
HAVE HUNDREDS
OF HUNGRY EMPLOYEES.
CAN WE JUST SERVE
EVERYONE HERE?
YEAH,
YOU KNOW WHAT?
I THINK ONCE I GET YOU
ALL THE STUFF,
HOW ABOUT YOU PULL AROUND
THE FRONT, AND IT'LL BE EASIER?
WE'RE JUST GONNA DO
A DESSERT TRIO.
35 BUCKS, YOU GET EVERY‐‐
YOU GET 1 OF EVERYTHING.
THE GUYS ARE ABOUT
TO GO ON BREAK,
SO WE'LL SEND EVERYBODY
OUT HERE.
DO YOU HAVE ANY EGGS OR BREAD
OR ANYTHING YOU CAN SPARE?
YES. SURE.
AWESOME, MAN.
THANK YOU SO MUCH.
WE GOT THIS GREAT SPOT
IN THE MIDDLE OF DOWNTOWN.
WE'RE GONNA BE ABLE TO PASS OFF
SOME OF THIS DESSERT STUFF
AS KIND OF BREAKFAST,
AND HOPEFULLY BECAUSE OF THAT
WE'LL BE ABLE TO DO
TONS OF BUSINESS.
WE HAD ALL THIS STUFF WHEN WE
NEEDED TO MAKE OUR DESSERT MENU.
WE'RE JUST GONNA ADD
A COUPLE EXTRA THINGS.
GREAT, WE GOT SOME CIABATTA
FOR SOME FRENCH TOAST.
WE HAVE A HUGE MENU OF DESSERTS.
WE HAVE BREAD PUDDING.
WE HAVE A COCONUT CAKE,
NUTELLA AND MASCARPONE
QUESADILLA.
WE ARE SO READY
FOR THIS CHALLENGE.
I WOULD HAVE LIKED A LITTLE BIT
MORE ON THE STREET CORNER,
BUT I THINK
THIS IS GONNA BE GOOD,
AND I THINK THAT
THERE'S ENOUGH TRAFFIC HERE
THAT WE CAN MAKE THIS WORK
AND FINISH THIS UP.
ALL RIGHT, HERE
WE HAVE A LITTLE TART SHELL,
A LITTLE NUTELLA,
SOME MAPLE‐GLAZED BANANAS,
A LITTLE FLUFF.
WE'RE GONNA DO A SIMPLE MENU.
CATIE'S MAKING PUPPY CHOW.
PUPPY CHOW IS
CHEX MIX WITH PEANUT BUTTER,
CHOCOLATE, BUTTER,
AND POWDERED SUGAR.
WE'RE DOING
A BANANA NOT SO FOSTER...
OOH, CARAMELIZING
BANANAS.
AND WE'RE DOING A BERRY WAFFLE
WITH FRESH CARAMEL,
WHIPPED CREAM, AND CINNAMON.
OH, MY GOD.
CHOCOLATE IS EVERYWHERE.
WE CAN FILL THESE ORDERS
SO FAST.
THERE'S NO THINKING.
TAKE MONEY, HAND FOOD OUT.
IT'S BRILLIANT!
ALL RIGHT, JACQS, IF YOU WANT
TO GO TELL 'EM THAT WE'RE OPEN.
YEP.
HEY, WE'RE READY,
LET'S ROCK 'N' ROLL.
QUESADILLA, BREAD PUDDING,
MANGO LIMEADE.
THE LIME TRUCK IS DOING
WHAT IT DOES BEST‐‐
SERVING GREAT FOOD‐‐AND WE'RE
HUSTLING, HUSTLING, HUSTLING.
NUTELLA MASCARPONE
QUESADILLA.
GEORGE. GEORGE.
JESSICA.
- I'M SO EXCITED!
- I CAN'T BELIEVE IT.
HELLO.
WHAT'S YOUR NAME?
ORLANDO.
ORLANDO?
THANK YOU VERY, VERY MUCH.
PEOPLE
ARE LOVING DESSERT.
- WE HAVE THINGS THAT THEY ARE DYING OVER.
- DESSERT TRIO, SIR.
NOW ALL THE PEOPLE
ARE COMING OUT HUNGRY,
READY TO TAKE A BREAK
FROM WORK,
AND IT'S WORKING OUT
BEAUTIFULLY.
I MEAN, WE HAVE A LINE,
- AND WE'RE MAKING $35 FOR EVERY SINGLE CUSTOMER.
- GUYS, GUYS, GUYS.
WHAT? WHAT?
WE'RE OVER $13,000.
OVER $13,000.
OH, MY GOD.
KEEP GOING!
MICHELLE, QUESADILLA,
COCONUT CAKE.
THAT'S THE FIRST
OF YOUR BREAD PUDDING.
I GOT SIX COCONUTS
ON ORDER.
- DUDE, WE'RE KICKING ASS RIGHT NOW.
- $14,200, GUYS.
- DESSERT TRIO, MISS.
- I CAN TAKE WHOEVER'S NEXT.
HI, HOW ARE YOU?
I THOUGHT WE MADE A LOT OF MONEY
REALLY FAST YESTERDAY,
BUT THIS HAS TAKEN IT
TO A WHOLE NEW LEVEL.
SELL. JUST SELL EVERYTHING.
WE GOT TO GET OUT OF HERE.
THERE YOU ARE.
THANK YOU.
$10, $20, $30,
$40, $50.
- GUYS, GUYS, OUR TOTAL IS $14,810.
- WHAT?
OH, MY GOSH.
OH, MY GOSH.
$190 LEFT?
$14,000, $80, $75,
$14,876, GUYS.
LET'S GO.
...COCONUT CAKE.
YEAH.
YEAH, YEAH, YEAH.
HOLY
WE ARE $124 AWAY
FROM $100,000.
THIS IS GONNA
PUSH US OVER RIGHT NOW.
HE'S GONNA DO THE REST
SO WE'RE DONE.
ALL RIGHT, LET'S GO.
THERE'S SO MUCH ADRENALINE
THAT I CAN'T EVEN KEEP
MY HANDS STRAIGHT.
I'M, LIKE,
SHAKING PLATING THIS UP.
$120! MAKE THOSE TARTS, CHRIS!
MAKE THOSE TARTS!
WE GOT IT!
WE HAVE $120!
WE GOT TO GO.
WE GOT TO TO.
WE GOT TO GO.
WE GOT TO GO.
THANK YOU.
WE GOT TO GO.
$20, $40, $60, $80, $100,
$120, $140, $160.
I OWE YOU $3.
I'M SO EXCITED.
...$20.
ALL RIGHT, GUYS, GUYS,
WE GOT TO GO!
WE GOT TO GO!
IT'S MAYHEM RIGHT NOW.
I'M RUNNING AROUND.
I DON'T EVEN KNOW
WHAT TO DO FIRST.
WE GOT TO GET OUT OF HERE.
WE'RE GOING TO SEE TYLER.
WE'RE DONE.
WE'RE GONNA CLOSE EVERYTHING UP.
WE'RE GONNA GET OUT OF HERE.
WE'RE GONNA GO!
SEVEN WEEKS OF MADNESS,
AND WE'RE ALMOST THERE.
DUDE, 15 GRAND.
LET'S GO. LET'S GO. LET'S GO.
I'M NOT GOING TO LOSE
BY A FEW MINUTES.
WE NEED TO GET THERE
AS SOON AS POSSIBLE.
LET'S GO! LET'S GO!
GET IN THE VOLKSWAGEN! COME ON!
WHOO! YES!
WE JUST BROKE
$15,000 BY SELLING DESSERTS.
I CAN'T THANK TYLER ENOUGH.
I CAN'T.
OH, MY GOSH.
THAT CHALLENGE
WAS AMAZING.
NOW I'M FREAKING OUT.
I WAS SO EXCITED.
NOW I'M FREAKING OUT.
I WAS SO EXCITED.
BUT NOW I'M JUST FREAKING OUT
THAT LIME'S THERE FIRST.
IF I SEE THAT BLACK TRUCK
WHEN I ROLL UP,
I'M GONNA JUST BE
SO CRUSHED.
LET'S JUST CRASH
INTO IT.
IT FEELS LIKE A YEAR AGO
THAT WE WERE IN VEGAS.
IF I SEE HODGE THERE,
I'M GONNA BE SO BUMMED OUT.
I'M FREAKING OUT SO HARD
THAT I'M NOT FREAKING OUT.
BUT I'M REALLY FREAKING OUT.
MY INSIDES ARE FREAKING OUT.
THIS IS LIKE THE WORST DRIVE
OF MY LIFE RIGHT NOW.
LIKE, IN A FEW MINUTES
WE'RE GONNA BE
- WITH TYLER ON THE BEACH.
- YEAH.
I JUST PRAY TO GOD, LIKE, THEY
WEREN'T CLOSER THAN WE WERE.
I HAVE SO MANY EMOTIONS
GOING ON RIGHT NOW.
I FEEL LIKE I'M GONNA PUKE.
I FEEL LIKE I WANT TO SCREAM.
I WANT TO CRY, AND I WANT
TO SLEEP, ALL AT THE SAME TIME.
OH, MY GOSH.
WE'RE ON SOUTH BEACH.
SOUTH BEACH.
WE'RE SO CLOSE.
OH, MY GOSH. WE GOT TO HURRY.
WE GOT TO HURRY.
I DON'T SEE
LIME TRUCK YET.
I DON'T EITHER.
JUST GET READY
TO RUN, GIRL.I AM.
GET READY TO RUN.
I MIGHT PEE IN MY PANTS.
CONGRATULATIONS,
LIME TRUCK,
YOU MADE IT
TO THE FINISH LINE.
OH, GOD.
DO YOU THINK YOU'RE
THE FIRST TRUCK HERE?
YEAH.
TYLER, I'M NOT IN
THE MOOD FOR THIS.
JUST OPEN IT. SHOW ME THE MONEY.
SHOW ME THAT I WON.
I DON'T SEE HODGE.
IF HE'S ALREADY WON, I'M GONNA
START CRYING HERE RIGHT NOW.
I'M PROBABLY GONNA JUMP IN
THE OCEAN AND NEVER COME BACK.
SO, LIME TRUCK, WHAT I HAVE
IN MY HAND HERE IS A BRIEFCASE.
IF IT'S FILLED WITH
COLD, HARD CASH, $100,000,
YOU ARE THE WINNER OF THE SECOND
"GREAT FOOD TRUCK RACE."
WHERE'S YOUR HEADBAND?
I DON'T WANT YOU TO OPEN UNLESS
YOU GOT YOUR HEADBAND ON, MAN.
YOU GUYS GOT TO BE‐‐
THERE YOU GO, FULL TEAM REGALIA.
READY TO GO?
I'M READY.
OPEN IT.
WHOO!
CONGRATULATIONS, GUYS.
CONGRATULATIONS, GUYS.
BOOM, BABY. 100 GRAND.
WE DID IT.
IT'S LIME TRUCK DANCING TIME.
THAT IS SO AWESOME.
CONGRATULATIONS, MAN.
LET'S SEE THE CASH.
LOOK AT THAT.
CONGRATULATIONS, GUYS.
LISTEN, YOU GUYS HAVE FOUGHT
LIKE CHAMPIONS.
I'M SO PROUD OF YOU.
YOU'VE EARNED EVERY
SINGLE PENNY OF THIS.
CONGRATULATIONS.
THIS $100,000 IS HUGE.
IT GIVES ME ENOUGH MONEY TO
START OPENING MY OWN RESTAURANT.
THIS IS SO SURREAL.
VIVA LA LIME TRUCK,
MAN.
THIS IS ABSOLUTELY INCREDIBLE,
COMPLETE AND UTTER JUBILATION.
THERE'S NO WORDS.
NO.
NO!
HOW LONG YOU BEEN HERE?
NO.
HOW LONG YOU BEEN HERE?
- NO.
- IT WAS A LONG RUN.
CONGRATS,
YOU GUYS.
GOOD JOB, GUYS.
YOU GUYS...
GOOD JOB.
YOU GUYS
DID WELL, JACQS.
COME HERE.
YOU GUYS KICKED BUTT.
GOOD JOB, G.
CHRIS, GIVE IT UP, MAN.
WHAT'S UP, CHEF?
COME GIVE ME A HUG,
BROTHER.
I'M SORRY YOU DIDN'T WIN
THE FOOD TRUCK RACE, MAN,
BUT YOU GUYS ARE
A FANTASTIC TRUCK.
WE DIDN'T GET $100,000,
AND THAT'S HEARTBREAKING.
BUT WE CAME 3,500 MILES,
AND ME AND MY SISTER GOT CLOSER,
ME AND MY GIRLFRIEND
GREW CLOSER.
IT'S THE GREATEST WIN
OF MY LIFE.
LIME TRUCK,
YOU JUST WON $100,000
IN THE FINALE
HERE IN MIAMI
UP AGAINST ONE OF THE FIERCEST
COMPETITORS I HAVE EVER SEEN,
HANDS DOWN, HODGE PODGE.
BIG HAND FOR BOTH OF YOU.
LET'S HEAR IT FOR THE FINALE
IN MIAMI...
THE SECOND
GREAT FOOD TRUCK RACE.
THE SECOND
GREAT FOOD TRUCK RACE.
LIME TRUCK WON $100,000.
LET'S SEE THE LIME TRUCK DANCE,
GUYS. LET'S GO, GUYS.
"THE GREAT FOOD TRUCK RACE"...
IT BEGAN SIX WEEKS AGO
ON THE CALIFORNIA COAST.
8 TRUCKS
AND 24 DETERMINED CHEFS
8 TRUCKS
AND 24 DETERMINED CHEFS
SET OUT TO COOK THEIR WAY
ACROSS AMERICA
AND CLAIM A $100,000 PRIZE.
LADIES AND GENTLEMEN,
I'VE LOVE TO SERVE YOU FOOD!
THE TEAMS HAVE BATTLED
EACH OTHER IN TRUCK STOPS...
PEANUT‐STYLE SHRIMP
WITH PEACH RIB EYE.
AND SUFFERED
THROUGH SPEED BUMPS...
OH, MY GOD, GUYS.
I'M OFF THE TRUCK.
THAT TESTED THEM
IN EVERY WAY IMAGINABLE.
NO MORE ME.
GAME OVER.
- THEY HAVE BRAVED BAD WEATHER...
- THIS IS SO OUT OF OUR ELEMENT.
- MASSIVE CROWDS...
- WE WANT GRILLED CHEESE!
AND A CHEATING SCANDAL
THAT KNOCKED ONE TEAM
OUT OF THE RACE FOR GOOD.
WOW.
AND KORILLA
WAS NOT THE ONLY TEAM
TO MAKE
THE LONG, LONELY DRIVE HOME.
THERE WAS SKY'S GOURMET TACOS,
DEVILICIOUS,
CAFé CON LECHE, THE SEABIRDS,
AND ROXY'S GRILLED CHEESE.
NOW THERE ARE TWO...
YEAH!
THE LIME TRUCK AND THEIR
CALIFORNIA CUISINE...
MUSSELS‐‐
RIGHT THERE THERE, BABY.
WHO ARE A LONG WAY
FROM HOME...
WE'RE DEFINITELY GONNA
TAKE A HIT RIGHT NOW.
WE SPENT
ALL OF OUR MONEY.
AND A LONG WAY
FROM THE BRASH BRATS
WE MET BACK IN MALIBU.
THESE GUYS
HAVE BEEN HUMBLED...
IT'S THE WORST DAY OF COOKING
I'VE EVER HAD.
BUT ALWAYS HUNG IN.
EVERY ORDER COUNTS.
EVERY DOLLAR COUNTS
THEIR CHALLENGER‐‐CLEVELAND'S
HODGE PODGE TRUCK...
ARE YOU GUYS HUNGRY?
- OFTEN DOWN...
- THIS SUCKS.
BUT NEVER OUT.
YEP, CHEF CHRIS HODGSON
HAS ALSO LEARNED
A FEW LESSONS ON HUMILITY
AND TEAMWORK ALONG THE WAY.
HI, LADIES.
OH, MY GOD.
THANK GOD YOU'RE BACK.
NOW THE RACE COMES HERE,
TO MIAMI,
AND IT ALL COMES DOWN TO THIS‐‐
2 TRUCKS AND AN EPIC BATTLE
FOR $100,000.
WHO WILL TAKE IT ALL?
I'M TYLER FLORENCE,
AND THIS IS "THE GREAT
FOOD TRUCK RACE" FINALE.
LET'S GET ROLLING.
FOOD TRUCK ROAD TRIP!
WE'RE IN MIAMI.
WHOO!
THIS IS UNBELIEVABLE.
JACQS, 1 MORE WEEKEND,
100 GRAND.
WE ACTUALLY MADE IT
TO THE FINALS.
LIME AND US, WE'VE EACH
BEAT EACH OTHER IN THREE CITIES,
AND WE'VE EACH WON
ONE COOKING CHALLENGE.
IT WILL BE
AN EPIC THROWDOWN.
PEOPLE IN MIAMI, THEY GOT
GREAT RESTAURANTS, GREAT CHEFS.
I GOT TO STEP IT UP
A LITTLE BIT.
I'M GONNA SERVE
SOME GOURMET FOOD.
AS LONG AS
WE WORK TOGETHER,
DON'T GET FRUSTRATED
WITH EACH OTHER...
YES.
I THINK WE'LL BE GREAT.
I CAN'T BELIEVE
WE'RE IN THE LAST CITY
IN GORGEOUS MIAMI.
IT'S PRETTY BEAUTIFUL
OUT HERE, MAN.
MIAMI IS AN AMAZING PLACE
FOR US,
BECAUSE WE DO BEACH FOOD.
I'M JUST HOPING WE GET TO SERVE
TO THE NIGHTCLUB CROWD.
LIKE, THIS IS SUCH
A NIGHTLIFE TOWN.
THIS IS A PLACE
WHERE COMFORT FOOD
IS PROBABLY NOT GONNA BE
AS GOOD AS WHAT WE DO.
OUR TRUCK IS ABSOLUTELY
MORE AESTHETICALLY MIAMI,
AND I THINK
SO ARE OUR PERSONALITIES.
WHOO!
HOW ARE YOU, MAN?
NICE TO SEE YOU.
HOW YOU DOING? HOW ARE YOU?
WELCOME. WHAT'S UP, GUYS?
HOW YOU DOING? HOW ARE YOU?
WHAT'S UP? HOW YOU DOING?
WELCOME TO MIAMI!
GUYS, THIS IS
YOUR FINAL STOP
ON AN 8‐CITY, 3,500‐MILE TRIP
ACROSS AMERICA.
YOU HAVE LITERALLY COME
FROM SEA TO SHINING SEA.
HODGE PODGE,
LIME TRUCK,
YOU ARE NOW ABOUT
TO BATTLE HEAD‐TO‐HEAD
FOR $100,000.
WHOO! YEAH!
YEAH.
MAY THE BEST TEAM WIN.
WE'RE NOT
MESSING AROUND HERE.
I DID NOT COME ALL THE WAY FROM
CALIFORNIA TO LOSE IN MIAMI.
WE'RE BRINGING HOME
THAT $100,000.
ALL RIGHT, GUYS, LET'S
JUST DIVE RIGHT INTO IT.
YOUR MISSION
IS SIMPLE
AND UNBELIEVABLY
DIFFICULT
ALL AT
THE SAME TIME.
UH‐OH.
THIS RACE
IS NOT GONNA END
UNTIL 1 OF YOU
MAKES $15,000.
$15,000, TYLER?
THAT'S A LOT OF MONEY.
WE'RE GONNA BE IN MIAMI FOREVER.
IT COULD TAKE 3 DAYS.
IT COULD TAKE 12. WHO KNOWS?
BUT YOU'RE GONNA HAVE
TO KEEP GOING AND SELLING
AND GOING AND SELLING
UNTIL 1 OF YOU MAKES $15,000.
NOW WHEN
YOU'VE MADE $15,000,
YOU'RE GONNA MEET ME
IN SOUTH POINTE PARK,
WHICH IS THE BOTTOM END OF
SOUTH BEACH RIGHT BEHIND YOU.
THE FIRST TEAM THERE
GETS THE $100,000.
YOU CAN SELL WHERE YOU WANT.
YOU CAN SELL WHAT YOU WANT.
AND YOU CAN ALSO SELL
WHEN YOU WANT.
AND ONE MORE THING,
KEEP YOUR PHONES HANDY
ALL WEEKEND...
OH.
BECAUSE THE SPEED BUMPS
ARE JUST GONNA KEEP COMING.
AND THE KEY WORD HERE
IS "BUMPS."
I'LL BE CALLING YOU
A LOT THIS WEEKEND,
SO DON'T GET
TOO COMFORTABLE.
MULTIPLE SPEED BUMPS?
COME ON, TYLER, MAN.
WE'RE WORN OUT.
JUST LET US COOK.
SO WE START THE WAY
WE ALWAYS START.
YOUR TRUCKS ARE CLEAN
EXCEPT FOR SOME BASICS,
AND YOUR CASH BOXES
ARE EMPTY.
- HERE IS 500 BUCKS.
- AH.
NOW, ARE YOU GUYS READY
FOR YOUR TRUCK STOP?
YEAH.
READY
TO GET COOKING?
YES!
YOU'RE NOT
GONNA HAVE ONE...
OH.
NOT RIGHT NOW,
ANYWAY.
YOU GUYS START SELLING
RIGHT NOW.
WE WEREN'T READY FOR THIS.
I DON'T HAVE MY GROCERIES.
I DON'T HAVE MY DISTRIBUTORS
THAT I NEED.
WE DON'T HAVE A LOCATION YET.
WE DON'T REALLY HAVE A PLAN.
- FOOD TRUCKS, ARE YOU READY?
- YES!
- LET'S GET ROLLING!
- WHOO!
LET'S GO.
LET'S GO. LET'S GO.
DON'T HURT ANYBODY.
I'LL BE CHECKING IN
WITH YOU GUYS.
JACQS, ALL RIGHT,
WE GOT TO GET TO RED STEAKHOUSE.
PETER VAUTHY HAS THIS STEAKHOUSE
OUT HERE, RED STEAKHOUSE.
HE'S GOT
TO BE HERE SOMEWHERE.
THIS WAS MY FIRST BOSS.
HE OWNED THE FIRST RESTAURANTS
THAT I EVER WORKED IN.
WHAT'S UP? WHAT'S UP, BUDDY?
HOW ARE YOU?
WHAT HAVE YOU GOT?
CHEFS TAKE CARE OF YOU.
YOU SHOP AT RESTAURANTS.
YOU KNOW THE CHEF.
THEY HOOK YOU UP.
LOBSTER TACOS.
CERTIFIED ANGUS,
MAKES THE BEST STUFF, BABY.
- ALL RIGHT, HERE WE GO, GUYS.
- THANK YOU.
IT WAS AN UNBELIEVABLE THING TO
BE ABLE TO SHOP IN HIS COOLER.
WHO KNOWS IF THE LIME TRUCK
CAN COMPETE AGAINST THIS.
ALL RIGHT,
LET'S GO, GUYS.
I CAN'T BELIEVE
WE DIDN'T HAVE A TRUCK STOP.
WE HAD EVERYTHING PLANNED
FOR A LITTLE BIT LATER,
ALL OF OUR LOCAL PURVEYORS
AND EVERYTHING.
BUT SINCE
THEY'RE NOT AROUND,
OBVIOUSLY, WE'RE GONNA JUST HAVE
TO GO TO THE CLOSEST MARKET.
WE CAN HIT UP THE RESTAURANT
DEPOT OR SOMETHING.
WE DON'T HAVE A PLAN
AT ALL.
WE'RE GONNA TRY
TO GET SOME PRODUCT,
AND THEN, FROM THERE, FIND OUT
WHERE WE MIGHT BE SERVING.
BUT FOR THE MOST PART,
- WE'RE JUST KIND OF OUT IN THE WATER RIGHT NOW.
- MUSSELS.
$1.75 A POUND?
WE'RE GONNA USE TEXAS TOAST
FOR OUR MUSSEL BREAD.
WE SHOULD BUY
THE STEAKS NOW, IF WE CAN.
WE'RE KIND OF MAKING UP
A MENU ON THE FLY,
SO WE ARE DEFINITELY GONNA
SPEND EVERY DOLLAR.
WE GOT THE CRAB
FOR OUR CRAB CEVICHE.
WE'RE GONNA DO SOMETHING LIKE
PHILLY CHEESESTEAK FRENCH FRIES.
WE'RE GONNA HAVE
A SMALLER MENU,
BUT WE'RE GONNA HAVE
A LOT OF IT.
MY GOOD BUDDY
CHEF JEREMIAH
RUNS A FOOD TRUCK DOWN HERE,
GASTROPOD.
WE'RE GONNA DO A BIG
MEET‐UP WITH HIM TODAY.
WE'RE ON OUR WAY TO THIS
BIG FOOD TRUCK MEET‐UP.
THOUSANDS OF PEOPLE
ARE SUPPOSED TO BE THERE.
I JUST GOT TO SELL FOOD.
IT'S A CAR LOT.
HOW COOL IS THIS?
LOOK AT ALL THESE TRUCKS.
WE'RE DOING A LIGHTER MENU
WITH A LOT MORE HIGH‐END STUFF.
OUR PROFIT MARGIN
IS GONNA BE GREAT.
I TALKED TO A BUNCH
OF THE FOOD TRUCKS,
AND THEY SAID THAT TACOS
SELL REALLY WELL HERE,
SO WE'RE GONNA DO
A RIB EYE STEAK TACO,
REALLY QUICK,
REALLY EASY.
WE'RE GONNA DO
A CRAB DIP.
IT'S, LIKE, A LITTLE
MAYONNAISE, CILANTRO,
WHATEVER HE REALLY FEELS LIKE
PUTTING IN AT THE MOMENT.
OH, AND A LOBSTER TACO
WHILE IT LASTS.
IT SHOULD BE GOOD.
SO WE HAD
TO FIND A SPOT A LOT FASTER
THAN WE WERE EXPECTING TO,
AND THERE'S THIS FOOD TRUCK
OUT HERE CALLED DIM SSAM
THAT ACTUALLY HAS
A KITCHEN, TOO,
AND APPARENTLY
IT'S A PRETTY GOOD LOCATION.
SO WE'RE GONNA GO
CHECK IT OUT OVER THERE.
THERE'S SO MUCH FOOD
THAT WE CAN COOK
THAT WE CAN FEEL LIKE
WE'RE RIGHT AT HOME HERE.
OH, WE'RE GONNA BE DOING
A CEVICHE, MUSSELS. MUSSELS.
WE HAVEN'T DONE
MUSSELS IN A WHILE.
IT'S NICE TO GET BACK ON TRACK
WITH THOSE BAD BOYS.
THIS IS KIND OF
THE FIRST CITY
THAT WE'VE ACTUALLY HAD
THIS ADVANTAGE.
WE'RE DOING ACTUALLY
WHITE WINE,
AND THEN WE'RE ALSO DOING THIS
KIND OF LIKE CURRY COCONUT.
IT'S GONNA BE
A MUCH DIFFERENT FLAVOR,
BUT IT'S REALLY,
REALLY OUTSTANDING.
THAT'S FOR JOHN.
AND THE TUNA.
THANK YOU VERY, VERY MUCH.
ADAM!
I NEED A RIB AND A TOT.
LILY? $11, PLEASE.
CATIE, GET MORE
TORTILLAS GOING, SWEETIE.
THELMA.
THERE YOU GO, MY MAN.
I LIKE IT.
YEAH, IT'S REALLY GOOD.
WE'RE FIRING ON ALL CYLINDERS.
WE'RE SELLING FOOD NOW, BABY.
I AM SHAVING BLACK TRUFFLES
RIGHT NOW.
LIKE, A MONTH AGO, I DIDN'T EVEN
KNOW WHAT BLACK TRUFFLES WERE.
LOOK AT ME, SO FANCY.
ALL RIGHT, SO...
IN MOST CITIES, WE WOULD HAVE
BEEN REALLY EXCITED
ABOUT THE NUMBERS THAT WE'RE
DOING AND OUR TICKET PRICES,
BUT EACH ONE,
WE'RE JUST LIKE,
"OH, THAT'S .01%
OF WHAT WE GOT TO MAKE."
ERIN. HERE YOU ARE.
THANK YOU SO MUCH.
ROBERT, CEVICHE.
I GOT A MOJO QUESADILLA.
POKEY NACHOS FOR PIETA.
SPIRITS ARE GOING UP
JUST A TINY BIT.
WE'RE GETTING THIS REALLY
GREAT BUZZ ABOUT US. AMAZING.
WE CAN TELL THAT
THERE'S SOMETHING HAPPENING,
- BECAUSE WE HAVE PEOPLE.
- POKEY RIGHT HERE, AND TWO MOJOS.
IT STANDS UP
TO ANY CEVICHE
THAT I'VE HAD IN MIAMI
OR ANYWHERE ELSE.
SOCIAL MEDIA
REALLY HELPED US OUT.
HALF THESE PEOPLE JUST CAME,
'CAUSE THEIR FRIENDS CALLED THEM
AND WERE LIKE, "HEY,
YOU NEED TO GET DOWN HERE
AND HELP THESE GUYS OUT.
THE FOOD'S AWESOME."
IT'S JUST LIKE THE MOST WARMING
LIKE, WELCOMING THING.
PEPPERS, MICHELLE.
I TOLD THE TEAMS TO EXPECT A LOT
OF SPEED BUMPS THIS WEEKEND.
WELL, HERE COMES THE FIRST ONE.
IT'S A DOOZY.
HELLO?
IT'S TYLER.
IS THAT "TY‐TY"?
WHY ARE YOU CALLING ME?
HERE IS
YOUR FIRST SPEED BUMP.
OH, GOSH.
YOUR TRUCK
IS ABOUT TO BE TOWED.
WHAT?
MY TRUCK'S
ABOUT TO BE TOWED.
SERIOUSLY?
YOU HAVE FIVE MINUTES
TO GRAB ANYTHING YOU'LL NEED
TO KEEP SELLING FOOD.
BUT HOW ARE WE GONNA STAY OPEN
AND SELLING FOOD
IF WE DON'T HAVE
A TRUCK?
You can buy a can of Sterno.
You can open up a hand cart.
YOU CAN FRY AN EGG
ON THE SIDEWALK.
IT'S COMPLETELY UP TO YOU.
IS THERE ANY WAY
TO GET IT BACK?
THE COST OF GETTING
YOUR TRUCK OUT OF IMPOUND
is $200,
AND YOU HAVE TO MAKE THAT
WITHOUT THE TRUCK.
SO IT'S WHOEVER
FIRST MAKES $200.
THEN YOU HAVE TO GO DOWN
TO THE TOW YARD.
OH, MY GOSH. OKAY.
YOUR FIVE MINUTES STARTS RIGHT
NOW. THE TOW TRUCKS ARE ROLLING.
HAVE FUN. SEE YA.
AWESOME.
CHRIS, THAT WAS TYLER.
THEY'RE GONNA TOW OUR TRUCK.
IT'S GONNA COST $200
TO GET IT BACK.
OH, MY GOD.
ALL RIGHT,
SO WHAT'S THE PLAN?
I'M GONNA MAKE
HIGH‐END PLATES TO ORDER.
I GOT TO MAKE 200 BUCKS FAST.
I'M GONNA SELL THE HIGHEST
QUALITY STUFF I HAVE‐‐
FOIE GRAS, HAMACHI‐‐
- AND I'M GONNA DO A KILLER SASHIMI PLATE.
- WHERE'S OUR CAR?
TOW TRUCK'S HERE.
IT'S GETTING TOWED.
YOU KNOW
WHAT WE'RE GONNA DO?
WE'RE GONNA DO LIVE
COOKING DEMONSTRATIONS
ON HOW TO COOK MUSSELS.
WE HAVE FOUR ITEMS
THAT WE'RE SERVING RIGHT NOW.
TWO OF THEM RELY ON THE FRYER.
SO WE DECIDE TO SET UP ALMOST
LIKE A MUSSEL COOKING CLASS,
HOPEFULLY BE ABLE TO BRING
SOME KIND OF NOVELTY TO IT
JUST TO GET OUR MONEY FASTER.
DO YOU GUYS KNOW
HOW TO COOK MUSSELS?
ARE YOU GUYS
MUSSEL FANS?
LIVE DEMONSTRATION
ON HOW TO COOK AWESOME,
BEST MUSSELS
YOU'VE EVER HAD.
IT'S A HARD SELL,
IS WHAT THIS IS RIGHT NOW.
HEAD'S UP.
HEAD'S UP. HEAD'S UP.
LADIES AND GENTLEMEN,
I'M DOING FRESH‐CUT SASHIMI
WITH FOIE GRAS!
IT'S NAME
YOUR OWN PRICE,
BUT WE WOULD LOVE IT IF WE COULD
GET TO $200 VERY QUICK.
LOOK, I GOT
SOME TATER TOTS.
CAN I PLEASE SHOW YOU
FOR $14
CAN I PLEASE SHOW YOU
FOR $14
- HOW TO COOK THE BEST MUSSELS OF YOUR LIFE?
- AND EAT THEM.
1 ORDER OF TATER TOTS
GOING RIGHT NOW, $6!
CAN I HEAR $6?
BYE, LIME TRUCK.
NO!
YOU GUYS GOT TO TRY IT. IT'S
CRAB AND BAY SCALLOP CEVICHE.
OH, YEAH.
IT'S DAY 1 IN MIAMI,
AND THE LIME TRUCK
AND HODGE PODGE
ARE ALREADY WRESTLING
WITH A NASTY SPEED BUMP.
WE'RE NOT TRYING‐‐
AH, I HATE DOING THIS.
THEIR TRUCKS HAVE BEEN TOWED...
CAN YOU BE SYMPATHETIC
TO OUR PREDICAMENT?
AND NOW THEY HAVE
TO MAKE $200 SOMEHOW
IN ORDER TO GET THEM
OUT OF IMPOUND.
WE'RE GOOD, CATIE.
OKAY.
HODGE PODGE IS SELLING
HIGH‐PRICED SASHIMI
OFF THE ROOF
OF THEIR VOLKSWAGEN...
HERE YOU GO, $60.
WHOO!
WHOO!
AND THE LIME TRUCK, WELL,
THEY'RE JUST THREE GUYS
WITH A BUTANE BURNER
AND A MESS OF MUSSELS.
IS OUR PITCH JUST THAT BAD?
WHAT'S GOING ON?
NOBODY LIKES STREET VENDORS
AT ALL. PEOPLE HATE US.
THERE!
WHAT DO YOU GOT?
ONE CHEF'S SPECIAL.
60 BUCKS.
HE'S GOT AN EXTRA BIG PLATE.
WHOO!
SOMETIMES PEOPLE ARE SURPRISED
TO GET GOURMET FOOD
OFF A FOOD TRUCK.
I KNOW THEY'VE NEVER HAD IT
OFF THE TOP OF A JETTA.
$20, $40,
$60, $80, $200!
WHOO!
WE'RE WORLD‐FAMOUS CHEFS.
I DON'T KNOW IF YOU KNOW THAT.
LET'S GO. WE GOT
TO GET BACK HERE.
ALL THE PEOPLE
ARE COMING.
LOOK AT THAT BEAUTIFUL TEXTURE
OF THAT MUSSEL BROTH.
- IT'S ALL VELVETY.
- $170, $190, $200.
THAT WAS EASY.
ALL RIGHT,
SO WHERE IS SHE AT?
LET ME GET
THE BLUE CRAB SCALLOP.
- YES!
- YOU'RE SO AWESOME.
ALL RIGHT,
LET'S GO, GUYS.
ALL RIGHT,
JACQUELYN, GUIDE US BACK.
I HATE CHARGING YOU, 'CAUSE
YOU GUYS ARE AWESOME AND NICE,
BUT UNFORTUNATELY
WE NEED THE MONEY.
I HAVE CHANGE, YEAH.
WE'RE FINALLY DOING SOME SALES.
IT'S TRICKLING IN, $10, $30.
THANK YOU SO MUCH.
AND THEN, BOOM, WE ACTUALLY
GET A SMALL CROWD OF PEOPLE
WHO ARE ABSOLUTELY IN LOVE
WITH THE FOOD.
HEY, JAY, WE DID $272.
DUDE, THAT'S INCREDIBLE.
GUYS, COME ON.
WE GOT TO GET GOING.
WE HAVE $200.
YES, SIR.
I NEED TO SEE SOMEBODY'S I. D.
ALL RIGHT, CATIE,
WE GOT TO KEEP RE‐PREPPING.
JACQUELYN,
YOU CAN START SELLING.
WE GOT OUR TRUCK BACK SO QUICKLY
THAT THE FOOD THAT
WE COOKED BEFORE WAS STILL HOT.
I THINK WE GOT TOWED,
PICKED UP OUR CAR,
AND STARTED RESELLING
WITHIN 45 MINUTES.
JESSICA!
YOUR
DESTINATION IS ON THE RIGHT.
SO WE CAN PROBABLY
TURN RIGHT HERE.
YEAH, OKAY.
DANIEL HAS DONE HIS RESEARCH
AND HAS A GREAT SPOT FOR DINNER.
IT'S A PLACE
CALLED LITTLE HAVANA,
AND THERE'S A PLACE WE CAN PARK
THAT'S KIND OF
IN THIS WEIRD SPOT,
BUT IT'S CLOSE TO A TON OF BARS
AND RESTAURANTS.
...PEPPERS.
TELL ME
IF THERE'S A CROQUETTE.
THERE'S THREE OF THEM.
CEVICHE.
CEVICHE?
BIG ORDER COMING IN.
WHOA! WHOA!
HUGE TICKETS, HUGE ORDERS,
- WE'RE FINALLY MAKING MONEY.
- MOJO WALKIN' IN.
ASHLEY.
MUSSELS. MUSSELS.
I'M EXCITED. I WANT TO KEEP
ROCKING THROUGH THIS.
THE LIME TRUCK,
IT'S MIAMI.
GREAT SERVICE.
THANK YOU.
SO THE TEAMS HAVE BEEN WONDERING
WHEN THEY'RE GONNA GET
THEIR TRUCK STOP IN THE CITY.
WELL, THE ANSWER IS RIGHT NOW.
WITH 100K ON THE LINE, THIS ONE
COULD CHANGE EVERYTHING.
HEY, GUYS. IT'S TYLER.
TYLER. DUDE.
WHAT'S GOING ON?
THIS IS THE CALL
YOU'VE BEEN WAITING FOR.
THIS IS NOT A SPEED BUMP.
THIS IS A TRUCK STOP.
TRUCK STOP RIGHT NOW.
GUYS, IT'S
OUR TRUCK STOP.
WELL, HERE IT IS. STOP.
HEY, WE'RE
OFFICIALLY CLOSED.
OKAY.
DUDE.
SERIOUSLY, THIS IS WHAT
I NEED YOU GUYS TO DO.
FINISH OFF YOUR LAST TICKETS
AND CLOSE YOUR WINDOWS.
YOU GUYS ARE DONE
FOR THE NIGHT. OKAY.
OKAY.
I need you guys in bed
as soon as possible.
You're gonna need a little rest
for part two of this Truck Stop.
TOMORROW MORNING
AT THE CRACK OF DAWN
I NEED YOU GUYS TO MEET ME AT
THE MARINA ON THE MIAMI RIVER. OKAY.
And based on the way
the race is going right now,
I'm telling you, this will
definitely make the difference
ALL RIGHT, CHEF.
SOUNDS GOOD.
ALL RIGHT, SHUT IT DOWN
RIGHT NOW.
YOU GUYS ARE GONNA NEED
ALL THE ENERGY YOU CAN
FOR TOMORROW MORNING.
I'LL SEE YOU AT DAWN.
DON'T BE LATE. BYE.
TYLER'S SHUTTING US DOWN
FOR THE DAY.
IT'S KILLING ME
THAT I GOT TO LEAVE.
WE'RE AT ALMOST $5,000.
WE'RE 1/3 OF THE WAY THERE.
LET'S KEEP GOING.
I'M ACTUALLY KIND OF BUMMED.
I WANTED TO COOK RIGHT NOW.
HONESTLY, I WANTED
A MIDNIGHT COOK‐OFF.
GUYS, WELCOME TO YOUR
FINAL TRUCK STOP.
THIS COOKING COMPETITION
CAN VERY WELL DECIDE
WHO WINS THE RACE
AND THE 100 GRAND.
I'M SCARED
AND A LITTLE NERVOUS.
CHRIS THINKS IT'S GONNA BE
SOME KIND OF DISGUSTING
EATING CHALLENGE.
MY STOMACH CANNOT HANDLE
ANYTHING GROSS.
LADIES AND GENTLEMEN,
THIS RACE IS A LOT CLOSER
THAN YOU THINK.
I'VE DONE A QUICK
OF YOUR CASH BOXES.
YOU'RE SEPARATED
BY 176 BUCKS.
OH.
BOTH TEAMS ONLY SEPARATED
BY UNDER $200.
THIS IS A RACE.
THIS IS THE MOST IMPORTANT DISH
WE'RE EVER GONNA MAKE.
SO, GUYS, HERE WE GO.
AS YOU COOKED YOUR WAY
ACROSS AMERICA,
YOU'VE DONE
A REALLY GREAT JOB
OF FINDING INGREDIENTS
ON THE FLY‐‐
A SAUSAGE FACTORY,
A MOUNTAINTOP,
A MEAT LOCKER,
AND A BARBECUE RESTAURANT.
TODAY YOU'LL ADD
ANOTHER SOURCE TO THAT LIST...
THE ATLANTIC OCEAN.
YOU ARE GONNA CREATE
AN AMAZING DISH
USING FISH THAT YOU PULL OUT
OF THE WATER YOURSELF.
RIGHT BEHIND YOU GUYS ARE
TWO COMMERCIAL FISHING BOATS.
THEY'RE GONNA TAKE YOU
5 MILES OUT IN THE OCEAN.
I HOPE YOU BROUGHT
SOME DRAMAMINE.
A FISH CHALLENGE? THAT HAS
LIME TRUCK WRITTEN ALL OVER IT.
WE COOK SEAFOOD
ON A DAILY BASIS.
THAT'S THE CHALLENGE THAT
COULD PUT US AHEAD OF HODGE.
GUYS, YOU'RE GONNA HAVE
30 MINUTES TO FISH,
AND ONE HOUR
TO GET BACK.
ONCE YOU GET
ON FIRM SOIL,
YOU'LL HAVE HALF AN HOUR
TO PREPARE YOUR FISH.
BUT UNLIKE PAST TRUCK STOPS,
YOU NOW HAVE FULL TRUCKS,
SO FEEL FREE TO USE WHATEVER
INGREDIENTS YOU HAVE
IN YOUR TRUCKS RIGHT NOW
TO MAKE THIS THE BEST DISH
YOU POSSIBLY CAN.
AND JUST TO SHOW YOU I'M
A NICE GUY, WHEN YOU GET BACK,
I'LL HAVE A FULL TABLE
OF LOCAL FRESH INGREDIENTS
THAT YOU MAY OR MAY NOT
WANT TO USE FOR YOUR DISH.
NOW ONE IMPORTANT THING‐‐
YOU BETTER KEEP YOUR EYES
ON THE CLOCK.
IF YOU DON'T HAVE
THE FISH OF YOUR DREAMS
WITH A FEW MINUTES TO GO,
YOU BETTER START
SCOOPING MINNOWS OUT
WITH YOUR BARE HANDS.
30 MINUTES TO CATCH A FISH‐‐
I'VE NEVER BEEN
DEEP SEA FISHING.
I SURE HOPE WE DON'T GOT
TO COOK MINNOWS.
AS USUAL, YOUR DISHES
WILL BE JUDGED
BY AN AMAZING LOCAL CHEF
HERE IN MIAMI.
HE WILL HAND OUT A REWARD
THAT WILL PUT ONE OF YOU
IN A PRIME POSITION
TO WIN THE ENTIRE RACE.
I HOPE
NOBODY GETS SEASICK.
- LET'S GET FISHING!
- WHOO!
CHRIS, I'M SCARED.
I'VE NEVER FISHED BEFORE.
WE ONLY HAVE 30 MINUTES TO CATCH
A FISH. IS THAT ENOUGH TIME?
I THOUGHT YOU TAKE, LIKE, HOURS
TO DO THIS KIND OF STUFF.
ALL RIGHT,
HERE WE GO.
- THIS IS AWESOME.
- OH, MAN, YOU GOT A BIG ONE.
- THERE. THERE.
- HERE IT COMES.
IT'S OVER THERE.
CATIE, CATIE, EASY.
COME ON, TUNA.
- OH!
- OH, HE JUST GOT OFF.
- OH, MACKEREL.
- I WANTED THE MACKEREL.
DANG IT!
COMING UP ON
"THE GREAT FOOD TRUCK RACE"...
COMING UP ON
"THE GREAT FOOD TRUCK RACE"...
I'M FREAKING OUT.
WHAT?
I'M FREAKING OUT SO HARD
THAT I'M NOT FREAKING OUT.
OH, MY GOD.
SOUTH BEACH.
HEAD'S UP.
HEAD'S UP. HEAD'S UP.
WE GOT ANOTHER ONE, GUYS.
WE GOT ANOTHER ONE, CATIE!
GOOD.
IT'S DAY 2,
AND THE GAME HAS MOVED
TO THE OPEN ATLANTIC OCEAN,
AND THE GAME HAS MOVED
TO THE OPEN ATLANTIC OCEAN,
- 5 MILES OUT TO SEA.
- YOU GOT SOMETHING.
OH, MY GOD.
WE GOT A FISH!
THE LIME TRUCK AND HODGE PODGE
HAVE JUST 30 MINUTES
TO CATCH THE PERFECT FISH,
RETURN TO SHORE,
AND COOK THE MOST IMPORTANT
DISH OF THEIR LIVES.
WHOO!
LET'S FACE IT.
THIS IS A BIG ONE...
KING FISH!
WE GOT ANOTHER ONE.
THAT NEITHER TEAM
CAN AFFORD TO LET GET AWAY.
HOLY CRAP.
SUCH A FIGHTER.
WHOO!
HODGE PODGE ROCKS!
WE GOT 30 MINUTES.
LET'S GO.
ALL RIGHT, GUYS, YOUR
30 MINUTES STARTS RIGHT NOW.
LET'S GO.
YOU SEE THAT GUY?
I DON'T EVEN GOT
TO DO ANYTHING.
KING MACKEREL,
NICE JOB.
I JUST LET THEM
FISH, MAN.
NICE JOB. LOOK
AT THAT. FANTASTIC.
YOU LIKE THAT?
WHOO! COME ON.
I'M GONNA START
TAKING THE FISH APART
AND START KIND OF
PLANNING OUR DISH.
JESSE AND I ARE JUST WONDERING
HOW WE CAN SHOWCASE THIS FISH
AND MAKE IT SO VERY CLEAR
AND CRISP.
I'M THINKING
ABOUT JUST DOING
A VERY SOPHISTICATED
PRESENTATION
OF THIS BEAUTIFUL,
BEAUTIFUL INGREDIENT
AND NOT REALLY MESSING WITH IT
AT ALL, KEEPING IT RAW.
I'M JUST GONNA SEAR IT OFF
RIGHT NOW
SO WE GET KIND OF AN IDEA
OF WHAT IT TASTES LIKE.
JESSE WANTS TO DO THIS
LITTLE WRAP WITH ASPARAGUS,
AND I WANT TO DO KIND OF LIKE,
VERY‐‐JUST GENTLY SEAR IT
AND A REALLY NICE
LITTLE TARTARE ON TOP.
SO WE'RE GONNA DO BOTH OF THEM.
YOU THINK THAT POKEY
WILL MAKE IT NICE?
I THINK
WITH THE POKEY SAUCE...
I THINK THE POKEY'S
GONNA BE GOOD.
I DON'T WANT TO TAKE
TOO LONG BUTCHERING IT.
HERE WE GOT A NICE STEAK
ABOUT AN INCH THICK.
I WANT TO GET
A COUPLE OF THOSE.
WE'RE MAKING
KING MACKEREL STEAKS.
WHEN YOU CUT THAT FISH UP,
GRILL IT, MAN, IS IT GOOD,
BUT YOU GOT
TO COOK IT PERFECTLY.
THIS IS PROBABLY
THE MOST IMPORTANT DISH
THAT I'VE EVER COOKED
IN MY LIFE.
I'M FREAKING OUT HERE.
GUYS, 20 MINUTES LEFT.
20 MINUTES LEFT.
RED ONIONS‐‐
DO YOU HAVE ONE?
NOPE.
WE NEED TOMATO. YOU GOT GARLIC.
LET'S DO A POTATO, TOO.
OKAY, LET'S START.
- ALL RIGHT, LET'S GO.
- I'M THINKING ABOUT DOING ALMOST A SASHIMI, I GUESS
WITH A SHREDDED ASPARAGUS
VINAIGRETTE.
THAT WOULD GO GREAT
WITH THIS.
WE'RE GONNA PUT
A COUPLE PIECES
OF THE SEARED TUNA
ON THE BOTTOM,
LITTLE BIT OF GUACAMOLE
THAT WE HAVE WITH THE EDAMAME
AND THE WASABI
AND THEN A LITTLE POKEY
ON TOP.
HODGE PODGE,
YOU GOT TEN MINUTES LEFT.
I'M TOO FOCUSED
ON THIS DISH.
CATIE AND JACQUELYN
ARE PREPPING EVERYTHING ELSE.
WE'RE GONNA DO
A SPANISH‐INFLUENCE TOMATO STEW
AND A RéMOULADE SAUCE
TO TOP IT OFF.
PUT SOME ZEST IN THERE,
PLEASE, LADIES.
HOPEFULLY IT WORKS OUT.
TEAMS, YOU GOT
ONE MINUTE LEFT.
START PLATING EVERYTHING UP.
ONE MINUTE LEFT.
I'M GONNA PLATE THIS
LIKE A SEXY‐LOOKING WOMAN
THAT DOESN'T NEED MUCH MAKEUP.
TEN...
DOES THAT LOOK GOOD?
I DON'T KNOW IF THAT LOOKS GOOD.
I DON'T THINK IT LOOKS GOOD EITHER.
NINE...
RéMOULADE SAUCE‐‐
WHERE IS THE SAUCE?
EIGHT...
MAYBE WE JUST PUT THIS
ON A DIFFERENT PLATE
AND SERVE IT LIKE THAT.
SEVEN...
WE'VE GOT IT
RIGHT HERE.
THANK YOU.
- SIX, FIVE...
- WE'RE COMING OUT.
FOUR, THREE,
TWO, ONE.
WRAP IT UP, GUYS.
COME OUTSIDE. YOU'RE DONE.
GUYS, THIS IS
CHEF MICHAEL SCHWARTZ.
HE IS THE CHEF AND OWNER OF
MICHAEL'S GENUINE FOOD & DRINK.
HE IS A SUPERSTAR
IN THE RESTAURANT SCENE
HERE IN MIAMI,
AND NOW IS YOUR BIG CHANCE TO
SHOW HIM WHAT YOU'RE MADE OF.
I'M GETTING REALLY NERVOUS
AT THIS POINT.
I SEE HODGE'S DISH,
AND IT LOOKS AWESOME.
MICHAEL WILL TASTE
YOUR DISHES,
AND THEN
HE WILL PICK A WINNER.
WITH $176 SEPARATING
THE 2 TEAMS,
THE ADVANTAGE
THAT HE HANDS OUT
IS GONNA BE
A GAME CHANGER.
WE'RE SO CLOSE.
WHATEVER THIS PRIZE IS, I GOT TO
HAVE IT, BECAUSE I GOT TO WIN.
ALL RIGHT, JASON
FROM LIME TRUCK, COME ON UP
WITH THE BIGGEST DISH
OF YOUR LIFE.
IT'S ACTUALLY GONNA BE
JESSE FROM LIME TRUCK TODAY.
JESSE, COME ON UP THEN.
ALL RIGHT.
HOW'S IT GOING, CHEF?
HOW ARE YOU?
DOING WELL.
SO I DID THE AMUSE‐BOUCHE
FOR YOU, ENTIRELY RAW,
WRAPPED AROUND A MIXTURE
OF SHREDDED ASPARAGUS
AND THEN JUST A BRUNOISE
OF AVOCADO AND MANGO IN THERE... UH‐HUH.
AND THEN JASON TOOK CARE
OF THE MAIN,
SEARED WITH CITRUS‐CURED
TARTARE‐STYLE ON TOP.
ALL RIGHT, MICHAEL,
LET'S TASTE THIS. YOU READY?
YEAH, LET'S DO IT.
LET'S DO IT.
IT'S WELL‐SEASONED,
WELL‐EXECUTED.
I LIKED THAT IT WAS BRIGHT
AND COLORFUL,
REALLY FOCUSING ON
THE INGREDIENT,
WHICH IS BEAUTIFUL
AND COULDN'T BE FRESHER.
ON THE DOWNSIDE,
I FELT LIKE IT WAS PROBABLY
A DISH CREATED IN AN ERA
THAT YOU WEREN'T EVEN BORN YET,
YOU KNOW, SO MAYBE SOMETHING
I WOULD HAVE GOT...
IT FELT VERY '80s.
YOU KNOW, KIND OF '80s,
VINTAGE.
LIKE, LIKE AN ALBUM,
THAT KIND OF THING, VINTAGE.
YEAH.
IT'S A THROWBACK.
YEAH,
IT IS A RETRO DISH.
IT'S A CLASSIC FLAVOR
BECAUSE IT WORKS.
IT'S NOT LIKE WE'RE GONNA STOP
MAKING BEEF STROGANOFF
BECAUSE IT'S OUTDATED.
I'D RATHER HAVE SOMETHING THAT'S
WELL‐SEASONED, WELL‐EXECUTED
AND CAN SAY
THAT IT WAS DATED
THAN SOMETHING THAT WAS NEW,
THAT YOU THOUGHT YOU WERE
REALLY GOING FOR IT
THAT FAILED MISERABLY.
ALL RIGHT, NICE JOB.
WAY TO GO.
THANK YOU SO MUCH.
AWESOME.
- THANK YOU VERY MUCH.
- CHEF MICHAEL LIKES LIME TRUCK'S DISH,
BUT HE DOESN'T LOVE IT.
THIS IS GOOD NEWS.
I STILL HAVE A CHANCE.
ALL RIGHT, CHRIS FROM
HODGE PODGE, COME ON UP.
WHAT'S GOING ON, GUYS?
YOU HUNGRY?
GOOD TO SEE YOU.
STARVING.
STARVING.
HOW'D YOU DO?
GOOD.
HOW WAS IT?
UH, JACQUELYN ACTUALLY
CAUGHT A KING MACKEREL.
SO I ACTUALLY WANTED TO DO
LITTLE STEAKS WITH THEM,
'CAUSE IT'S MUCH MEATIER,
AND THEN CAME OUT TO THE TABLE,
FOUND EVERYTHING THAT I WANTED‐‐
POTATOES, GARLIC, ONIONS,
HEIRLOOM TOMATOES, SOME KALE.
THE BIGGEST CRIME ABOUT
COOKING A FISH LIKE KINGFISH
IS IF YOU OVERCOOK IT...
AND YOU DIDN'T DO THAT.
I MEAN, EVERYTHING
IS SEASONED VERY WELL.
THE FISH IS COOKED,
I THINK, PERFECTLY.
YEP, IT'S NICE.
THE ONLY THING
I WOULD SAY IS THAT
IT MIGHT BE ONE OR TWO OR THREE
TOO MANY INGREDIENTS,
AND I THINK
YOU COULD HAVE
SCALED THE DISH BACK
A LITTLE BIT
SO THAT THE FISH
WAS THE STAR OF THE SHOW.
I WISH I WOULD NEVER HAVE PUT
THAT RéMOULADE SAUCE ON IT!
I KNEW IT WAS WRONG.
WHY DID I DO IT?
THAT COULD BE
MY BIGGEST MISTAKE EVER.
THANKS, GUYS.
ALL RIGHT, MAN.
MICHAEL, THIS DECISION
MAY WELL DECIDE
WHICH TEAM GETS
THE 100 GRAND.
IT'S A BIG DECISION.
IT'S A REALLY
BIG DECISION,
AND, UH,
I DON'T TAKE IT LIGHTLY.
I THINK IT WAS
REALLY, REALLY CLOSE.
I HAVE TO SAY THAT
THE WINNER IS...
I HAVE TO SAY THAT
THE WINNER IS...
HE'S ABOUT TO
ANNOUNCE HIS FAVORITE DISH.
I HONESTLY DON'T THINK
I CAN HANDLE THIS.
SO AT THE END OF THE DAY, CHEF,
THERE'S GOT TO BE ONE WINNER.
WHO'S IT GONNA BE?
WHO'S IT GONNA BE?
THE WINNER IS...
LIME TRUCK.
GOOD JOB, GUYS.
GOOD JOB.
WE ABSOLUTELY NEEDED THAT.
THAT WAS AMAZING.
WE ARE OFFICIALLY
THE FRONT‐RUNNERS IN THIS RACE.
I REALLY LIKED THE WAY THAT YOU
GUYS FEATURED THE INGREDIENT.
IT WAS ABOUT THAT FISH.
IT WAS PERFECTLY SEASONED,
VERY WELL‐EXECUTED,
AND IT WAS TERRIFIC.
NOW AS YOU BOTH RACE
TO MAKE 15 GRAND
AND WIN
THIS WHOLE THING,
I DO HAVE A REWARD
FOR YOU, LIME TRUCK,
AND IT IS SUBSTANTIAL.
YOU WANT TO KNOW
WHAT IT IS?
ABSOLUTELY.
$1,500.
OH!
COME AND GET IT, GUYS.
THANK YOU.
$1,500 IS AN AMAZING
AMOUNT OF MONEY FOR US.
WE WERE BEHIND BY $176.
NOW WE'RE AHEAD BY $1,300.
THIS IS INCREDIBLE.
MY RéMOULADE SAUCE KILLED ME.
THEY'RE AHEAD OF US. I DON'T
KNOW HOW WE'RE GONNA CATCH UP.
NOW, HODGE PODGE,
THAT'S A TOUGH BREAK,
BUT THIS RACE
IS NOT OVER.
GUYS, THERE'S A LOT
OF SELLING LEFT TO DO,
AND I'M NOT DONE
MIXING IT UP,
SO MAKE SURE YOU KEEP
YOUR PHONES ON.
- ARE YOU GUYS READY TO GET BACK OUT THERE ON THE ROAD?
- YES!
LET'S DO IT.
LET'S GET ROLLING!
WHOO!
WE HAVE TO MAKE
A LOT OF MONEY.
WE WERE AHEAD OF LIME.
WE WERE BEATING THEM.
LET'S CALL CHRIS
AND SEE...
WHERE HE WANTS TO GO?
YEAH.
Now that we have to make
a lot of money
IN A VERY SHORT PERIOD OF TIME,
WHAT SHOULD WE DO?
WE'RE DRIVING
TO ANOTHER FOOD TRUCK MEET‐UP,
AND MAN, CHEF JEREMIAH
HOOKED IT UP AGAIN.
HE FOUND US THE LOCATION
TO GO TO.
YEAH!
WHAT UP, BABY?
WE GET TO
THE FOOD TRUCK MEET‐UP,
AND THERE ARE TONS
OF PEOPLE THERE.
WE HAVE A LINE LINED UP
WAITING FOR US TO SHOW UP.
THIS GAME
AIN'T OVER YET, BABY.
THIS GAME AIN'T OVER YET.
ALL RIGHT.
WE GOT THIS.
$1,500
RIGHT NOW, BABY.
WE'RE TRYING TO GO
REALLY UPSCALE MENU,
AND HOPEFULLY PEOPLE
WILL BE WILLING TO PAY.
WHOO!
OH, YEAH.
LOOK AT THIS PLACE.
BACK HOME WE WORK WITH
A LOT OF GREAT BREWERIES,
AND IT'S WORKED OUT
REALLY WELL FOR US.
A LOT OF BEER, NO FOOD,
AND WE COME IN,
AND WE FILL THAT VOID.
THIS IS LIKE
OUR ABSOLUTE TARGET MARKET.
IF WE CAN GET DAN OUT HERE
TO KIND OF
CHARM 'EM UP A LITTLE BIT,
CONVINCE THEM TO BUY SOME FOOD,
THEN WE CAN EASILY
CLOSE THIS OUT TONIGHT.
HEY, GUYS, WE'RE OPEN,
IF YOU LIKE
GOURMET FOOD TRUCKS FROM
ORANGE COUNTY, CALIFORNIA.
IT'S A GREAT LOCATION.
THERE'S TONS OF WALKING TRAFFIC.
BUT WE NEED A LINE
TO START MAKING MONEY.
HEY, GUYS, DO YOU LIKE
GOURMET FOOD TRUCKS AT ALL?
I'M GONNA HUSTLE UP BUSINESS.
I'M GONNA GO INTO EVERY STORE,
EVERY LOCAL PLACE,
AND GET AS MUCH PEOPLE
AS I POSSIBLY CAN
TO COME EAT AT THE TRUCK.
WE'RE VERY CALIFORNIA‐ESQUE.
WE DO A REALLY GREAT CEVICHE,
GOOD MUSSELS,
GOOD STEAK RIB EYE QUESADILLA.
DO YOU GUYS LIKE
GOURMET FOOD TRUCKS AT ALL?
- IS THAT WHERE YOU'RE GOING?
- YEAH.
$14, PLEASE.
OH, MY GOSH.
ORDER FOR $200.
'CAUSE YOU'RE
AT $20. YEP, $32.
THANK YOU SO VERY MUCH.
WE SHOULD MAKE $1,500
WITH THIS LINE IN NO TIME.
- STACY.
- THANK YOU.
WE WERE
PRETTY DISCOURAGED
BY THE FACT THAT
WE LOST THAT CHALLENGE,
BUT THIS‐‐THIS
GIVES US HOPE.
WE'RE SELLING, LIKE,
A LOT OF DIFFERENT ITEMS.
IT'S KEEPING ME ON MY TOES.
IT'S CRAZY IN HERE!
HEY, GUYS, $9,000.
YEAH. WHOO!
WE HAVE NEVER
MADE MONEY THIS FAST.
COME ON, GIRLS. WE GOT IT.
EVERYONE THOUGHT
THAT WE WERE JUST, LIKE...
A JOKE.
A JOKE, BECAUSE WE HAD ONE CHEF
WITH HIS GIRLFRIEND AND SISTER.
WE'VE GROWN SO MUCH.
WE HAVE NEVER MADE
THIS MUCH MONEY BEFORE EVER.
THERE YOU ARE, GRACE.
MY SPIRITS ARE BACK UP.
I AM SO EXCITED.
I THINK WE'VE GOT THIS.
WE CAN CATCH UP TO LIME TRUCK
NO PROBLEM.
HEY, JACQS,
KEEP PUSHING, BABY.
MUSSELS, ASPARAGUS MOJO. CAN YOU
TAKE THIS TO DEBBIE, PLEASE?
- COREY.
- TICKETS HAVE BEEN COMING IN STRONG.
DANIEL BROUGHT US
SO MUCH BUSINESS.
THERE IS AN ONSLAUGHT
OF CUSTOMERS.
MUSSELS, CHAQUITOS,
AND POKEY.
THERE'S NOTHING BETTER
FOR A FOOD TRUCK
THAN HAVING A LINE AND PEOPLE
ENJOYING THE FOOD RIGHT OUTSIDE.
AHI TUNA. YOUR NAME?
$6, PLEASE, BUDDY.
WE ARE SO BUSY.
I'M SURE HODGE
IS DOING PRETTY WELL
BUT NOT AS GOOD AS US
RIGHT NOW, MAN, NO WAY.
KEEP GOING.
DUDE, WE'RE SO CLOSE.
HEY, GUYS, IT'S TYLER.
HI, TYLER.
WHAT'S UP?
WHAT'S UP, TYLER?
YOU GUYS ARE
REALLY CLOSE TO 15K.
YEAH, WE'RE GETTING CLOSE.
WE WANT TO FINISH THIS THING.
WHAT'S UP?
COME ON. YOU DIDN'T THINK
I'D LET YOU GET THIS CLOSE
TO THE FINISH LINE WITHOUT
ONE MORE SPEED BUMP, RIGHT? OH, NO.
OKAY, WELL,
THIS ONE'S A 2‐PARTER,
a little bit like last night. OKAY.
PART ONE IS YOU'RE CLOSED
RIGHT NOW FOR THE NIGHT.
WE'RE DONE
SELLING TONIGHT?
COME ON.
I'M DOING YOU GUYS A FAVOR.
You had a long day
in the sun.
OH, WE'RE DONE.
WHAT?
WHAT IS PART TWO?
PART TWO IS WHEN YOU
START UP IN THE MORNING,
YOU'RE A DESSERT TRUCK.
WHAT?
I KIND OF LIKE
THIS CHALLENGE, ACTUALLY.
DID YOU KNOW I BAKE?
YOU CAN SELL ONE DESSERT
OR MANY DESSERTS,
BUT THAT'S IT,
NOTHING ELSE FOR TWO HOURS.
SO FOR THE FIRST TWO HOURS
OF TOMORROW MORNING
WE'RE ONLY
A DESSERT TRUCK?
FOR TWO HOURS IN THE MORNING,
RIGHT WHEN WE OPEN?
What's the difference
between a dessert and a pastry?
YOU GUYS CAN PULL IT OFF.
OKAY, I GOT IT, TYLER.
The only thing that matters
is that it's sweet.
AND DON'T PUT ICE CREAM
ON TOP OF A CHICKEN BREAST.
Plus, it'll melt too fast.
So go re‐shop, reconfigure,
and do what you got to do.
OKAY. ALL RIGHT.
I UNDERSTAND. GOT IT, TYLER.
ALL RIGHT, THAT'S IT.
SO STOP CHATTING WITH ME
AND GO MAKE SOME BROWNIES.
I'LL SEE YOU AT THE BEACH.
BYE.
SO THAT'S IT.
WE'RE DONE.
WE CAN'T SELL
ANY MORE FOOD TONIGHT,
AND TOMORROW WHEN WE OPEN UP
WE HAVE TO BE A DESSERT TRUCK.
DESSERT TRUCK?
WE CAN ONLY SELL DESSERT.
CHRIS MAY BE THE CHEF
IN THE FAMILY,
BUT I'M LIKE
THE UNOFFICIAL PASTRY CHEF.
THIS IS WHERE I SHINE.
I LOVE THIS CHALLENGE,
AND HOPEFULLY MIAMI
LOVES SWEET, TOO.
WE'LL SEE.
ALL RIGHT, WELL,
LET'S CLOSE UP.
GUYS, WE'RE KILLING IT,
MAN. WE'RE DOING REALLY WELL.
WE'RE REALLY CLOSE
TO $15,000.
WE'RE OVER $13,000.
I NEVER THOUGHT
WE WOULD GET TO THIS MARK,
BUT WE'RE ALMOST THERE.
WE'RE ALMOST GONNA TAKE
THIS HOME, AND I FEEL SO GOOD.
$20, $40, $60,
$80, $100.
THAT WOULD BE $12,000,
WOULDN'T IT?
OH, MY GOD.
WE MADE SO MUCH MONEY SO FAST,
WE GOT TO BE CLOSE
WE GOT TO BE CLOSE
TO LIME TRUCK.
I THINK WE CLOSED THE GAP.
IT'S ALL GONNA COME DOWN
TO THE DESSERTS TOMORROW.
WE'RE THE HODGE PODGE TRUCK,
AND WE CAN DO THIS.
WE CAN DO ANYTHING.
WE CAN DO ANYTHING.
WE GOT TO GO GET STUFF
FOR DESSERT.
IT'S DAY 3 IN MIAMI,
AND THE LIME TRUCK
NEEDS JUST $2,000
TO WIN
"THE GREAT FOOD TRUCK RACE."
TO WIN
"THE GREAT FOOD TRUCK RACE."
IF THE LOCATION IS GOOD,
WE WIN.
THAT'S REALLY
WHAT IT COMES DOWN TO.
HODGE PODGE
IS 1,000 BUCKS BEHIND
BUT DETERMINED
TO CLOSE THE GAP.
I CAN'T EVEN HAVE EMOTIONS
OR REACT.
IT'S LIKE, ALL I WANT TO DO
IS GO, GO, GO, GO.
PROBLEM IS, THE TEAMS
CAN SELL ONLY DESSERTS,
AND IT'S NOT EVEN LUNCHTIME.
WE'LL JUST DO 3 DESSERTS. WE'LL
CHARGE $10 FOR EACH DESSERT.
AND WE'LL JUST SELL
AS MUCH AS POSSIBLE.
LIME'S PLAN
IS TO BUY INGREDIENTS
FROM A RESTAURANT DOWNTOWN
AND SELL DESSERTS AS BREAKFAST
ITEMS RIGHT OUT FRONT...
WE'LL JUST GET
ALL THE ORDERS READY,
GET ALL THE MONEY YOU CAN,
AND THEN THROW IT UP THERE,
AND WE'LL JUST PUMP IT OUT
AS FAST AS WE CAN.
AND HODGE PODGE IS HEADED
TO THE FAR WEST SIDE OF MIAMI
TO GET FRUIT FROM
A PRODUCE WHOLESALER...
THEY'VE GOT ALL THESE FRESH
BERRIES, BANANAS, CHOCOLATE.
AND IT TURNS OUT
PRODUCE WHOLESALERS
HAVE HUNDREDS
OF HUNGRY EMPLOYEES.
CAN WE JUST SERVE
EVERYONE HERE?
YEAH,
YOU KNOW WHAT?
I THINK ONCE I GET YOU
ALL THE STUFF,
HOW ABOUT YOU PULL AROUND
THE FRONT, AND IT'LL BE EASIER?
WE'RE JUST GONNA DO
A DESSERT TRIO.
35 BUCKS, YOU GET EVERY‐‐
YOU GET 1 OF EVERYTHING.
THE GUYS ARE ABOUT
TO GO ON BREAK,
SO WE'LL SEND EVERYBODY
OUT HERE.
DO YOU HAVE ANY EGGS OR BREAD
OR ANYTHING YOU CAN SPARE?
YES. SURE.
AWESOME, MAN.
THANK YOU SO MUCH.
WE GOT THIS GREAT SPOT
IN THE MIDDLE OF DOWNTOWN.
WE'RE GONNA BE ABLE TO PASS OFF
SOME OF THIS DESSERT STUFF
AS KIND OF BREAKFAST,
AND HOPEFULLY BECAUSE OF THAT
WE'LL BE ABLE TO DO
TONS OF BUSINESS.
WE HAD ALL THIS STUFF WHEN WE
NEEDED TO MAKE OUR DESSERT MENU.
WE'RE JUST GONNA ADD
A COUPLE EXTRA THINGS.
GREAT, WE GOT SOME CIABATTA
FOR SOME FRENCH TOAST.
WE HAVE A HUGE MENU OF DESSERTS.
WE HAVE BREAD PUDDING.
WE HAVE A COCONUT CAKE,
NUTELLA AND MASCARPONE
QUESADILLA.
WE ARE SO READY
FOR THIS CHALLENGE.
I WOULD HAVE LIKED A LITTLE BIT
MORE ON THE STREET CORNER,
BUT I THINK
THIS IS GONNA BE GOOD,
AND I THINK THAT
THERE'S ENOUGH TRAFFIC HERE
THAT WE CAN MAKE THIS WORK
AND FINISH THIS UP.
ALL RIGHT, HERE
WE HAVE A LITTLE TART SHELL,
A LITTLE NUTELLA,
SOME MAPLE‐GLAZED BANANAS,
A LITTLE FLUFF.
WE'RE GONNA DO A SIMPLE MENU.
CATIE'S MAKING PUPPY CHOW.
PUPPY CHOW IS
CHEX MIX WITH PEANUT BUTTER,
CHOCOLATE, BUTTER,
AND POWDERED SUGAR.
WE'RE DOING
A BANANA NOT SO FOSTER...
OOH, CARAMELIZING
BANANAS.
AND WE'RE DOING A BERRY WAFFLE
WITH FRESH CARAMEL,
WHIPPED CREAM, AND CINNAMON.
OH, MY GOD.
CHOCOLATE IS EVERYWHERE.
WE CAN FILL THESE ORDERS
SO FAST.
THERE'S NO THINKING.
TAKE MONEY, HAND FOOD OUT.
IT'S BRILLIANT!
ALL RIGHT, JACQS, IF YOU WANT
TO GO TELL 'EM THAT WE'RE OPEN.
YEP.
HEY, WE'RE READY,
LET'S ROCK 'N' ROLL.
QUESADILLA, BREAD PUDDING,
MANGO LIMEADE.
THE LIME TRUCK IS DOING
WHAT IT DOES BEST‐‐
SERVING GREAT FOOD‐‐AND WE'RE
HUSTLING, HUSTLING, HUSTLING.
NUTELLA MASCARPONE
QUESADILLA.
GEORGE. GEORGE.
JESSICA.
- I'M SO EXCITED!
- I CAN'T BELIEVE IT.
HELLO.
WHAT'S YOUR NAME?
ORLANDO.
ORLANDO?
THANK YOU VERY, VERY MUCH.
PEOPLE
ARE LOVING DESSERT.
- WE HAVE THINGS THAT THEY ARE DYING OVER.
- DESSERT TRIO, SIR.
NOW ALL THE PEOPLE
ARE COMING OUT HUNGRY,
READY TO TAKE A BREAK
FROM WORK,
AND IT'S WORKING OUT
BEAUTIFULLY.
I MEAN, WE HAVE A LINE,
- AND WE'RE MAKING $35 FOR EVERY SINGLE CUSTOMER.
- GUYS, GUYS, GUYS.
WHAT? WHAT?
WE'RE OVER $13,000.
OVER $13,000.
OH, MY GOD.
KEEP GOING!
MICHELLE, QUESADILLA,
COCONUT CAKE.
THAT'S THE FIRST
OF YOUR BREAD PUDDING.
I GOT SIX COCONUTS
ON ORDER.
- DUDE, WE'RE KICKING ASS RIGHT NOW.
- $14,200, GUYS.
- DESSERT TRIO, MISS.
- I CAN TAKE WHOEVER'S NEXT.
HI, HOW ARE YOU?
I THOUGHT WE MADE A LOT OF MONEY
REALLY FAST YESTERDAY,
BUT THIS HAS TAKEN IT
TO A WHOLE NEW LEVEL.
SELL. JUST SELL EVERYTHING.
WE GOT TO GET OUT OF HERE.
THERE YOU ARE.
THANK YOU.
$10, $20, $30,
$40, $50.
- GUYS, GUYS, OUR TOTAL IS $14,810.
- WHAT?
OH, MY GOSH.
OH, MY GOSH.
$190 LEFT?
$14,000, $80, $75,
$14,876, GUYS.
LET'S GO.
...COCONUT CAKE.
YEAH.
YEAH, YEAH, YEAH.
HOLY
WE ARE $124 AWAY
FROM $100,000.
THIS IS GONNA
PUSH US OVER RIGHT NOW.
HE'S GONNA DO THE REST
SO WE'RE DONE.
ALL RIGHT, LET'S GO.
THERE'S SO MUCH ADRENALINE
THAT I CAN'T EVEN KEEP
MY HANDS STRAIGHT.
I'M, LIKE,
SHAKING PLATING THIS UP.
$120! MAKE THOSE TARTS, CHRIS!
MAKE THOSE TARTS!
WE GOT IT!
WE HAVE $120!
WE GOT TO GO.
WE GOT TO TO.
WE GOT TO GO.
WE GOT TO GO.
THANK YOU.
WE GOT TO GO.
$20, $40, $60, $80, $100,
$120, $140, $160.
I OWE YOU $3.
I'M SO EXCITED.
...$20.
ALL RIGHT, GUYS, GUYS,
WE GOT TO GO!
WE GOT TO GO!
IT'S MAYHEM RIGHT NOW.
I'M RUNNING AROUND.
I DON'T EVEN KNOW
WHAT TO DO FIRST.
WE GOT TO GET OUT OF HERE.
WE'RE GOING TO SEE TYLER.
WE'RE DONE.
WE'RE GONNA CLOSE EVERYTHING UP.
WE'RE GONNA GET OUT OF HERE.
WE'RE GONNA GO!
SEVEN WEEKS OF MADNESS,
AND WE'RE ALMOST THERE.
DUDE, 15 GRAND.
LET'S GO. LET'S GO. LET'S GO.
I'M NOT GOING TO LOSE
BY A FEW MINUTES.
WE NEED TO GET THERE
AS SOON AS POSSIBLE.
LET'S GO! LET'S GO!
GET IN THE VOLKSWAGEN! COME ON!
WHOO! YES!
WE JUST BROKE
$15,000 BY SELLING DESSERTS.
I CAN'T THANK TYLER ENOUGH.
I CAN'T.
OH, MY GOSH.
THAT CHALLENGE
WAS AMAZING.
NOW I'M FREAKING OUT.
I WAS SO EXCITED.
NOW I'M FREAKING OUT.
I WAS SO EXCITED.
BUT NOW I'M JUST FREAKING OUT
THAT LIME'S THERE FIRST.
IF I SEE THAT BLACK TRUCK
WHEN I ROLL UP,
I'M GONNA JUST BE
SO CRUSHED.
LET'S JUST CRASH
INTO IT.
IT FEELS LIKE A YEAR AGO
THAT WE WERE IN VEGAS.
IF I SEE HODGE THERE,
I'M GONNA BE SO BUMMED OUT.
I'M FREAKING OUT SO HARD
THAT I'M NOT FREAKING OUT.
BUT I'M REALLY FREAKING OUT.
MY INSIDES ARE FREAKING OUT.
THIS IS LIKE THE WORST DRIVE
OF MY LIFE RIGHT NOW.
LIKE, IN A FEW MINUTES
WE'RE GONNA BE
- WITH TYLER ON THE BEACH.
- YEAH.
I JUST PRAY TO GOD, LIKE, THEY
WEREN'T CLOSER THAN WE WERE.
I HAVE SO MANY EMOTIONS
GOING ON RIGHT NOW.
I FEEL LIKE I'M GONNA PUKE.
I FEEL LIKE I WANT TO SCREAM.
I WANT TO CRY, AND I WANT
TO SLEEP, ALL AT THE SAME TIME.
OH, MY GOSH.
WE'RE ON SOUTH BEACH.
SOUTH BEACH.
WE'RE SO CLOSE.
OH, MY GOSH. WE GOT TO HURRY.
WE GOT TO HURRY.
I DON'T SEE
LIME TRUCK YET.
I DON'T EITHER.
JUST GET READY
TO RUN, GIRL.I AM.
GET READY TO RUN.
I MIGHT PEE IN MY PANTS.
CONGRATULATIONS,
LIME TRUCK,
YOU MADE IT
TO THE FINISH LINE.
OH, GOD.
DO YOU THINK YOU'RE
THE FIRST TRUCK HERE?
YEAH.
TYLER, I'M NOT IN
THE MOOD FOR THIS.
JUST OPEN IT. SHOW ME THE MONEY.
SHOW ME THAT I WON.
I DON'T SEE HODGE.
IF HE'S ALREADY WON, I'M GONNA
START CRYING HERE RIGHT NOW.
I'M PROBABLY GONNA JUMP IN
THE OCEAN AND NEVER COME BACK.
SO, LIME TRUCK, WHAT I HAVE
IN MY HAND HERE IS A BRIEFCASE.
IF IT'S FILLED WITH
COLD, HARD CASH, $100,000,
YOU ARE THE WINNER OF THE SECOND
"GREAT FOOD TRUCK RACE."
WHERE'S YOUR HEADBAND?
I DON'T WANT YOU TO OPEN UNLESS
YOU GOT YOUR HEADBAND ON, MAN.
YOU GUYS GOT TO BE‐‐
THERE YOU GO, FULL TEAM REGALIA.
READY TO GO?
I'M READY.
OPEN IT.
WHOO!
CONGRATULATIONS, GUYS.
CONGRATULATIONS, GUYS.
BOOM, BABY. 100 GRAND.
WE DID IT.
IT'S LIME TRUCK DANCING TIME.
THAT IS SO AWESOME.
CONGRATULATIONS, MAN.
LET'S SEE THE CASH.
LOOK AT THAT.
CONGRATULATIONS, GUYS.
LISTEN, YOU GUYS HAVE FOUGHT
LIKE CHAMPIONS.
I'M SO PROUD OF YOU.
YOU'VE EARNED EVERY
SINGLE PENNY OF THIS.
CONGRATULATIONS.
THIS $100,000 IS HUGE.
IT GIVES ME ENOUGH MONEY TO
START OPENING MY OWN RESTAURANT.
THIS IS SO SURREAL.
VIVA LA LIME TRUCK,
MAN.
THIS IS ABSOLUTELY INCREDIBLE,
COMPLETE AND UTTER JUBILATION.
THERE'S NO WORDS.
NO.
NO!
HOW LONG YOU BEEN HERE?
NO.
HOW LONG YOU BEEN HERE?
- NO.
- IT WAS A LONG RUN.
CONGRATS,
YOU GUYS.
GOOD JOB, GUYS.
YOU GUYS...
GOOD JOB.
YOU GUYS
DID WELL, JACQS.
COME HERE.
YOU GUYS KICKED BUTT.
GOOD JOB, G.
CHRIS, GIVE IT UP, MAN.
WHAT'S UP, CHEF?
COME GIVE ME A HUG,
BROTHER.
I'M SORRY YOU DIDN'T WIN
THE FOOD TRUCK RACE, MAN,
BUT YOU GUYS ARE
A FANTASTIC TRUCK.
WE DIDN'T GET $100,000,
AND THAT'S HEARTBREAKING.
BUT WE CAME 3,500 MILES,
AND ME AND MY SISTER GOT CLOSER,
ME AND MY GIRLFRIEND
GREW CLOSER.
IT'S THE GREATEST WIN
OF MY LIFE.
LIME TRUCK,
YOU JUST WON $100,000
IN THE FINALE
HERE IN MIAMI
UP AGAINST ONE OF THE FIERCEST
COMPETITORS I HAVE EVER SEEN,
HANDS DOWN, HODGE PODGE.
BIG HAND FOR BOTH OF YOU.
LET'S HEAR IT FOR THE FINALE
IN MIAMI...
THE SECOND
GREAT FOOD TRUCK RACE.
THE SECOND
GREAT FOOD TRUCK RACE.
LIME TRUCK WON $100,000.
LET'S SEE THE LIME TRUCK DANCE,
GUYS. LET'S GO, GUYS.